You are here

Smoky Eggplant Dip – Baingan Ki Chutney

My.Indian.Kitchen's picture
This is a twist on the famous Indian dish known as baingan bharta. It shares similarities to the more widely known Middle Eastern baba ghanoush, where the eggplants are grilled whole over a flame and then mashed to a puree. The great thing about this recipe is that the eggplants can be roasted ahead. If you happen to have your grills fired up, and have eggplants on hand, throw them on the hot grill. Half your work will be done! When roasted ahead, the whole eggplants should be stored in Zip lock bags in the refrigerator for up to 3 to 4 days. I like to add sour cream in my baingan bharta to give it an ultra-creamy texture and flavor. One of my favorite ways to serve this dip spread on wedges of toasted naan breads—as a sort of Indian bruschetta.
Ingredients
  Medium eggplants 1 Pound (500 Gram, Total)
  Oil 3 Tablespoon
  Minced green chili pepper 2 Tablespoon
  Onion 1 Large, minced to make 1 cup, 250 gram
  Tomatoes 350 Gram, minced to make 1 3/4 cup, 350 gram (2 medium ones)
  Minced coriander leaves/Cilantro 4 Tablespoon
  Dhaba spice 1 Tablespoon (Substitute Store-Bought Or Homemade Garam Masala)
  Spice 1 Tablespoon
  Salt To Taste
  Thick greek style plain yogurt/Sour cream 1⁄2 Cup (8 tbs)
  Fresh coriander 2 (For Garnish)
Directions

1. Flame-char the whole eggplants on a gas grill or over the open flame of a gas burner, turning constantly until blackened and soft. Alternately, roast the eggplants in a preheated 375°F (190°C) oven on a sheet pan for about 15 to 20 minutes until completely soft and lightly burnt. Let cool until easy to handle, and then peel and mash the eggplant flesh.

2. Heat the oil in a large wok or saucepan over medium-high heat; add the minced green chili pepper and onion, and cook, stirring constantly until golden, about 7 minutes. Add the tomatoes, minced fresh coriander leaves and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.

3. Mix in the mashed eggplant, Dhaba Spice and salt. Reduce the heat to medium-low and cook, stirring and mashing with the back of a wooden spoon occasionally, about 10 to 15 minutes. Take it off the flame and cool completely. Mix in the Greek-style plain yogurt or sour cream until completely incorporated. Transfer to a serving dish, and serve cold garnished with the fresh coriander sprigs.

This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.

Recipe Summary

Cuisine: 
Indian
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

Rate It

Your rating: None
4.175
Average: 4.2 (2 votes)