Warm Indian Eggplant Dip (Baigan ka Bharta)

Name: Warm Indian Eggplant Dip (Baigan ka Bharta)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 cups
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp olive oil; 2 eggplants; 0.333 tsp mustard seeds; 2 bay leaves; 2 green chilies; 1 tbsp fresh ginger; 1 onion; 2 tomatoes; 0.5 tsp turmeric; 0.5 tsp chili powder; 0.5 tsp mango powder; 0.5 tsp cumin; 0.5 tsp garam masala; 1 tsp fenugreek leaves; 1 pinch salt; 0.5 tsp lemon juice

A South Asian dip of aubergine, green chilies and tomatoes, seasoned with mustard seeds and bay leaves and roasted in the oven. It comes to the table with toasted pita or naan.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Roast the eggplant in a 400°F oven for 45 minutes or until soft. While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
2
Saute for 5 more minutes. Cool and scoop the eggplant from the peel. Mash or blend until smooth.
3
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes. Serve warm with toasted pita or naan.