WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)
This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.
Provided by ms.susan
Categories Spreads
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Roast the eggplant in a 400°F oven for 45 minutes or until soft.
- While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
- Saute for 5 more minutes.
- Cool and scoop the eggplant from the peel.
- Mash or blend until smooth.
- Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
- Serve warm with toasted pita or naan.
BAIGAN BHARTA
Steps:
- Preheat oven to 400 degrees or heat barbeque. Wash eggplant and dry it. Make incision with a sharp knife all over the whole eggplant. Rub some oil over it . Place on a baking sheet and in a preheated oven. Bake for 40 minutes. Allow the eggplant to cool. Once it has cooled cut it in the middle , scoop out the soft flesh and place it in a bowl. Mash finely with a fork. Discard skin. Heat oil and ghee over medium heat. Add mustard seeds and cumin seeds. Once the mustard start to pop, add the onion, ginger, garlic and green chili. Once the onion starts to slightly caramelize, add turmeric, chili powder, coriander powder, salt, and tomatoes. Saute for one minute. Add 2 tablespoon of water , cover and let it cook for 3 minutes. Add garam masala, mashed eggplant and half of the cilantro. Cook for another 3 minutes and remove from heat. Sprinkle rest of the cilantro. This dish is wonderful served with naan , chapati or even rice. Makes 2-3 servings.
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