Best Indian Eggplant Bharta Recipes

Indian Eggplant (Bharta) image

Provided by Martha Stewart

Time 50m

Yield 2 cups

Number Of Ingredients 11

2 medium eggplant (about 1 pound, 2 ounces each)
2 small onions
2-inch piece of fresh ginger, peeled
4 cloves garlic
2 tablespoon safflower oil
4 tablespoons unsalted butter
1 teaspoon cumin seeds
1/4 teaspoon turmeric
3 small Thai chiles, seeded if desired, and minced (1 teaspoon) or 1/2 serrano chile, minced with seeds
2 medium tomato, coarsely chopped (2 cups)
Coarsely chopped cilantro and yogurt, for serving

Steps:

Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.

Warm Indian Eggplant Dip (Baigan Ka Bharta) image

Provided by ms.susan

Categories Spreads

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
2 eggplants, sliced in half
1/3 teaspoon mustard seeds
2 bay leaves
2 green chilies, minced
1 tablespoon fresh ginger, grated
1 onion, diced
2 tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mango powder (optional)
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 teaspoon fenugreek leaves
1 dash salt, to taste
1/2 teaspoon lemon juice

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.