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Roasted Eggplant Dip – Baigan Bharta

Smoky, smoldering and sensational.

Ingredients

  • 2 Globe Eggplants
  • 1 C chopped onion
  • 1.5 C chopped tomato
  • 1/4 C chopped cilantro
  • salt to taste
  • 1/8 tsp clove powder
  • 1- 2 thai green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder/paprika/cayenne
  • 2 tbs chopped garlic
  • 1 tbs chopped ginger
  • 1 tsp cumin seeds
  • 2 tbs mustard oil
  • 1 tsp mango powder amchur

Instructions

prepare the eggplants

  1. make deep incisions all around the eggplants and cook them on open flame/ grill.
  2. Alternately cut them in halves lengthwise, and roast cut side down in the oven at 450*F for 25- 30 min
  3. Once the eggplants are cooked through ( tender all through), allow them to cool off.
  4. Then peel the skin off and keep the eggplant aside.

make the dip

  1. Heat the mustard oil and allow it get slightly smoky
  2. Reduce heat to medium and add the cumin and wait for it to splutter
  3. Add in the onions and let them cook until they get transparent and start browning on the sides.
  4. Add in the ginger and garlic and saute until garlic browns slightly.
  5. Add in turmeric, chillipowder, and tomatoes and cook for about 4- 5 minutes on medium heat.
  6. Add in the eggplants and mix well. Now add in the cilantro, green chillies, mango powder, salt and clove powder.
  7. Cook for another 2-3 minutes stirring every now and then, until everything mixes in well.
  8. Serve with strips of pita bread as a dip or with roti and dal as a side dish.