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Yogurt With Roasted Eggplant Baigan Ka Bharta

Madhuri.Dixit's picture
Ingredients
  Medium 1 Medium
  Plain yogurt 16 Ounce (2 Containers)
  Onion 1 Small, peeled and finely minced.
  Minced fresh mint 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Roasted and ground cumin seeds 1 Teaspoon (Fresh)
Directions

Wash and wipe the eggplant.
Line a burner with an aluminum protector if possible.
Stand the eggplant directly on the gas burner and turn the flame on medium or medium low.
Roast the eggplant on all sides, turning it over carefully.
It should look fairly charred on the outside, and the inside should get soft and pulpy.
This may take 20 to 25 minutes.
Peel the eggplant under cold running water, making sure all the blackened skin and the stem are removed.
Now mince the pulp very finely and place in a bowl.
Empty yogurt into a serving bowl and mix well with fork.
Add onion, mint, eggplant, salt, black pepper, cayenne, and roasted cumin.
Mix.
Cover and refrigerate until ready to serve.
To serve: Serve cold as an hors d'oeuvre or as salad-type relish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday

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