Eggplant Curry (Baingan Bharta)

    (484)
    45 mins

    This is a great tasting and spicy eggplant curry. You can peel the eggplant or use it with the skin on. Serve this garnished with chopped coriander and a raita on the side.


    462 people made this

    Ingredients
    Serves: 4 

    • 1 large round eggplant (brinjal)
    • 2 tablespoons (30ml) vegetable oil
    • 1 teaspoon cumin seeds
    • 1 medium onion, peeled and thinly sliced
    • 1 garlic clove, crushed
    • 1 ,2 cm piece ginger, peeled and finely chopped
    • 1 tablespoon curry powder
    • 1 tomato, diced
    • 125ml (1/2 cup) natural yoghurt
    • 1 green chilli, finely chopped
    • 1 teaspoon salt
    • 1/4 bunch coriander, finely chopped

    Directions
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Pre heat oven to 190C.
    2. Place eggplant on a medium baking sheet. Prick all over with a fork and bake in preheated oven for 20 minutes or until tender. Remove from heat, cool, peel, and chop.
    3. Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion softens, about 5 minutes.
    4. Add the garlic, ginger, curry powder, and tomato to the saucepan and cook about 1 minute.
    5. Stir in yoghurt. Mix in the eggplant (brinjal) and green chilli, and season with salt. Cover, and cook for 10 minutes over high heat.
    6. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Serve garnished with the coriander.

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    Reviews and ratings
    Global ratings:
    (484)

    Reviews in English (337)

    by
    365

    The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out.  -  11 Mar 2009  (Review from Allrecipes US | Canada)

    by
    278

    great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe.  -  21 Jan 2008  (Review from Allrecipes US | Canada)

    by
    129

    This recipe is terrific- I'd give it 6 stars if I could! This is my new favorite way to use eggplant- I love the combination of veggies. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling, just scooped out the cooked inards and chopped them up with a spoon. I added 3/4 jalapeno in with the onion, thinking otherwise it would be too spicy, but it was not. Thought yogurt might separate when cooked so aggressively, but it did not! I didn't have ginger-garlic paste, just added a little fresh of each. Easy and healthy! Serve to all of your vegetarian friends!  -  02 May 2006  (Review from Allrecipes US | Canada)

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