Baingan bharta is a simple vegetarian mashed eggplant curry with a chile kick and a minty finish that is very popular in India.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
289 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
Step 3
Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
Step 4
Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
Step 5
Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
Step 6
Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.
Ingredients
salt to taste
1 tomato, chopped
2 medium onions, thinly sliced
1 medium eggplant
2 tablespoons vegetable oil, or more as needed
8 cloves garlic, peeled, or more to taste
2 tablespoons plain yogurt, room temperature
2 Indian thin green chile peppers, sliced lenghwise
