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–+ servings
Baingan Bharta
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Eggplant Yogurt Dip: Baingan Ka Bharta

Yield: 4
Author: Shayma Saadat

Ingredients

  • 1.8 lb aubergines
  • 3+2 tbsp neutral oil (I use sunflower)
  • 2 garlic cloves, minced
  • 1 tsp roasted cumin powder (zeera)
  • salt to taste
  • 1/2 tsp +

    pinch turmeric
 powder

  • 1-2 small green chilies chopped (optional)
  • 300 g yogurt
  • 1/2 tsp red chili pepper
  • handful crushed walnuts, for garnish
  • fresh herb of your choice

Instructions

Step 1: Prepare the bharta; aubergine base

  • Pre-heat your oven to 200C / 400F;
  • Pierce aubergines with a fork and lay them on a tray lined with aluminum foil on the bottom rack of the oven turning every twenty minutes, for one hour and fifteen minutes;
  • When they are ready, they will appear to be wilted and soft;
  • Remove from oven and allow to cool;
  • Scoop out the flesh from the aubergines, discarding the skin. 
Set aside;
  • Place large frying pan on medium-high heat 
and add 3 tbsp oil.
  • Add minced garlic and sauté for 30 seconds, (make sure the garlic does not turn brown). Add roasted cumin powder and stir for another 30 seconds, till fragrant.
  • Add aubergine flesh, salt, ½ tsp turmeric and green chilies and turn heat to high.
  • Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
  • Turn heat off and set aside. Allow to cool.
  • Transfer aubergine to a mixing bowl and stir in yoghurt till fully incorporated. Taste for salt.
  • Transfer to a serving dish and refrigerate for at least one hour.

Step 2: Prepare tempered oil; tarka

  • Place a small frying pan on high heat and add 2 tbsp of oil. When hot, add a pinch of turmeric and red chilli powder and immediately remove from heat.
  • Before serving, gently pour oil in a circular design over the yoghurt and aubergine mixture in the serving dish.
  • You can serve it cold or at room temperature.
  • Adorn with crushed walnuts and your favourite fresh herbs.