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Yolanda's Baingan Bharta (Indian Eggplant) |  Vegetable Day

makes 2 servings - each serving uses 12 oz of your daily vegetable allowance

  • 1 eggplant
  • 2 plum tomatoes
  • 1/4 cup red bell pepper cut in small pieces
  • 1 jalapeño pepper
  • 1/4 inch piece of ginger
  • PAM or other zero-calorie cooking spray
  • pinch of asafetida
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder (spicy, adjust to taste)
  • 1 tsp salt (adjust to taste)
  • 1/4 tsp garam masala
  • 2 TBSP chopped cilantro to garnish
  • cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender or to cook in the oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes (first put the eggplant in an oven safe shallow bowl or a cookie sheet)
  • let it cool and peel off the skin then chop the eggplant in small pieces and keep aside
  • blend the tomatoes, ginger, and jalapeño pepper (remove seeds)
  • spray the saucepan with PAM on medium high and stir fry the bell pepper for about a minute
  • remove the red bell pepper from the pan and set aside
  • use the same saucepan and add a little more nonstick cooking spray, when hot, add the cumin seeds and asafetida
  • after cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili powder, and salt and let it cook for a few minutes until the tomato puree cooks down
  • add the eggplant, while cooking on medium heat, stir and mash the eggplant
  • cook for about 8 to 10 minutes
  • add the red bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently
  • Bharta is ready to serve hot. I like to eat this with warm roti (Indian flatbread http://accuweight.com/recipe_details.php?id=425)
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