Baingan bharta (Aubergine curry)
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About this recipe:
This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.
1 large aubergine
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1/2 tablespoon minced ginger root
1/2 tablespoon minced garlic
1 tablespoon curry powder
1 tomato, diced
110g (4 oz) low-fat plain yoghurt
1 fresh green chilli, finely chopped
1 teaspoon salt
half bunch fresh coriander, finely chopped
15 min › Cook:
45 min › Ready in:
Preheat oven to 230 C / Gas mark 8.
Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender.
Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, 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 coriander to serve.
Next time, I will prick the Aubergine before putting it in to roast, after 20mins the Aubergine exploded and blew the cooker door open.
- 19 Apr 2010
just a wee hint, I would cut the eggplant into chunks before roasting as I too have experienced them exploding, albeit within the oven
- 09 Jan 2012
I added a couple of quartered hard boiled eggs ten minutes before the end, along with an extra tomato (or two) so that there was plenty of juice for the egg to soak up. I too added tsp of garam masala.
- 29 Jan 2011
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