Baingan Bharta (Roasted Eggplant Curry) Dip Recipe

Name: Baingan Bharta (Roasted Eggplant Curry) Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: baingan bharta curry; 1 eggplant, roasted; 1 onion, pureed; 2 medium tomatoes, chopped; 3 tablespoons canola oil; 1 pinch asafoetida; 1/2 teaspoon turmeric; 1 teaspoon grated ginger; 1 garlic clove crushed; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala; 1/4 teaspoon red chili powder; 1/2 teaspoon amchoor (dry mango) powder* - optional; 1 small Indian green chili, chopped - optional; salt to taste; baingan bharta dip; baingan bharta, pureed in blender; 1 tablespoon tahini paste; juice of 1 small lemon; 3 tablespoons Greek yogurt; 1 tablespoon chopped cilantro and litte extra for garnishing

Servings: persons

baingan bharta curry
1 eggplant, roasted
1 onion, pureed
2 medium tomatoes, chopped
3 tablespoons canola oil
1 pinch asafoetida
1/2 teaspoon turmeric
1 teaspoon grated ginger
1 garlic clove crushed
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/4 teaspoon red chili powder
1/2 teaspoon amchoor (dry mango) powder* - optional
1 small Indian green chili, chopped - optional
salt to taste
baingan bharta dip
baingan bharta, pureed in blender
1 tablespoon tahini paste
juice of 1 small lemon
3 tablespoons Greek yogurt
1 tablespoon chopped cilantro and litte extra for garnishing

1
You can either roast eggplant on an open flame or in the oven. For roasting in the oven, preheat oven to 400u00b0F.
2
Cut the eggplant in half lengthwise and brush the cut sides lightly with oil. Place on a baking sheet, cut side down and roast for about 1 hour. It is done when you press the skin and it feels collapsed.
3
Drain the eggplant in a colander and then scoop the flesh out of the skin.
4
Heat oil in a pan on medium/high heat. When the oil gets hot, add the asafoetida, turmeric and onions. Stir and cook until onions are translucent. Add the ginger and garlic and cook until the onions start turning golden. Add tomatoes and cook until the oil separates from the mixture. Stir the mixture from time to time so it does not burn. Add garam masala, cumin powder, coriander powder, red chili and optional green chili and amchoor powder.
5
Next add in the eggplant and salt. Continue to stir the mixture and mash down the eggplant. Turn the heat to medium and cook for about another 10 minutes while stirring occasionally. The curry should be brought to a boil so that the spices are absorbed. Turn off the heat.
6
Ladle out baingan bharta into blender and puree with tahini and lemon juice.
7
In a bowl, mix the puree with yogurt, cilantro and salt if needed.
8
Chill in the refrigerator for a few hours and then garnish with more cilantro.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: baingan bharta curry, 1 eggplant, roasted, 1 onion, pureed, 2 medium tomatoes, chopped, and more.

Yes, Baingan Bharta (Roasted Eggplant Curry) Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baingan Bharta (Roasted Eggplant Curry) Dip

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