Baingan Bharta, Baingan Bharta, Roasted Eggplant Caviar
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 293, total fat 19 G., saturated fats G., proteins 11 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 293, total fat 19 G., saturated fats G., proteins 11 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
A unique take on eggplant caviar appetizers, which have their own distinctive flavors in different cuisines around the world. Indian Baigan Bharta boasts the distinctive aroma of Southeast Asian dishes. While the baked eggplant prepared according to this recipe isn't overflowing with a kaleidoscope of Indian spices, turmeric, cumin, garlic, and cilantro impart a subtle oriental aroma. Combine the chopped eggplant with fried onions, spices, and herbs, and dress with Greek yogurt. The salad is light, delicate, and has a spicy, creamy flavor. It's best served with flatbread or lavash as an appetizer, but it can also be served as a side dish with grilled meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggplant
- 2 tbsp liquid peanut oil, plus a little extra for the eggplant
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 1 small serrano pepper, seeded and finely chopped
- 1/4 cup fresh cilantro leaves with soft stems, finely chopped, plus more leaves for garnish
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin, plus extra for sprinkling
- 2 cups Greek yogurt, beaten until smooth
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Recipes with similar ingredients: eggplants, eggplant caviar, Peanut butter, serrano pepper, onions, garlic, yogurt, cilantro, turmeric, cumin
Cooking the dish according to the recipe:
- Preheat oven to 260°C.
Line a baking sheet with foil. Make 3 slits evenly spaced from one end to the other on each eggplant. Lightly brush the eggplants with peanut oil, place them on the baking sheet, and bake until tender, about 45 minutes, rotating the baking sheet once and turning the eggplants over. Remove from the oven and let cool. - Peel the cooled eggplants. Chop the flesh until it's relatively smooth, but not pasty.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and cook until golden. Add the eggplant pulp, garlic, pepper, and cilantro. Cook for 2 minutes. If the mixture starts to burn, add a little water. Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook for another 5 minutes.
- Turn off the heat. Add the yogurt to the mixture and stir. Taste for salt, garnish with cilantro leaves, and sprinkle with ground cumin. Serve the salad warm or slightly chilled.
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