eggplant curry (baingan bharta)

eggplant curry (baingan bharta)
  • 1 medium eggplant
  • 8 cloves garlic, peeled, or more to taste
  • 2 tablespoons vegetable oil, or more as needed
  • 2 medium onions, thinly sliced
  • 1 tomato, chopped
  • 1/2 teaspoon red chile powder
  • salt to taste
  • 2 tablespoons plain yogurt, room temperature
  • 2 Indian thin green chile peppers, sliced lenghwise
  • 3 mint leaves, or to taste
  • salt to taste


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
  3. Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
  4. Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
  5. Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
  6. Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.

08/30/2019
eggplant curry (baingan bharta), recipe PT15M PT1H 5 455 calories

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