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Baingan Bharta (Eggplant Curry)

Baingan Bharta (Eggplant Curry)

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Yakuta

Yakuta

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SUSHANK
327

SUSHANK

3/11/2009

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.

Shmoopy
261

Shmoopy

1/21/2008

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.

shiitakehappens
122

shiitakehappens

5/2/2006

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!

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