-
-
My review
Baingan Bharta (Eggplant Curry)
Yakuta Rasheed
"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 146Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 322468 Ratings
-
-
-
-
-
Most helpful positive review
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 ...
Most helpful critical review
1/7/2011
The dish was delicious, no doubt, but there are some problems: 1 eggplant adds almost nothing at all - certainly not enough for 4-6 servings. I had to use 3 eggplants and even though I only doub...
Most helpful
Most positive
Least positive
Newest
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 ...
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 Pa...
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 panee...
2/15/2006
This is a recipe that made a great authentic (so it seemed to me) dish! I used 1/2 tbsp. minced ginger and 1/2 tbsp. minced garlic instead of garlic paste.
9/18/2007
Easy recipe. The eggplant was very mushy after being baked for 20 minutes. The actual dish was very tasty. I added the yogurt to the curry after it was cooked and slightly cooled. I would make i...
11/14/2006
Not having much experience with cooking Indian food I was wary of trying this recipe but it turned out GREAT. My husband and I loved it. The only thing I couldn't find was garlic ginger paste, s...
3/8/2005
I just tried out this recipe and it was pretty tasty. I modified it a bit because I forgot to print out the recipe. I chopped the eggplant in small pieces and simmered them in chopped onions, ga...
10/25/2010
This was amazing! There used to be a restaurant in Westwood that I would trek up to for this dish, but alas, they closed down thanks to this bum economy.. =( This recipe saved the day though! ...
3/27/2002
Very yummy - probably not something most kids will like, as it's spicy and has that yogurt tang. Made it for a party and it was well received.