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Baingan Bharta (Indian Eggplant Dip)


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Ingredients

  • 2 medium Italian eggplants, chopped into 2-inch pieces
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 6 tablespoons oil
  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 4 cloves garlic, grated
  • 1 inch fresh ginger, peeled and grated
  • 6 Thai green chilies, minced (or 2 jalapeƱo peppers, with seeds, minced)*
  • 1/2 cup cilantro
  • 1/4 teaspoon sugar
  • salt and pepper, to taste

Instructions

  1. Boil the eggplant with the water, salt and turmeric for 20 minutes, until translucent.
  2. In a large skillet, heat the oil until sizzling. Fry the onions until slightly browned, then add the tomatoes and saute for 3-5 minutes on medium heat. Add the ginger, garlic and chilies and fry for another 7-10 minutes.
  3. Once everything has browned, add the eggplant and mash with a wooden spoon. Add sugar, salt and pepper, then cook for an additional 15 minutes, until a bit of oil begins to rise to the top of the mixture.
  4. Stir in the cilantro. Serve warm, with pita, pita chips or crackers.

Notes

  • *Thai green chilis are small, skinny peppers that pack a hefty punch. Six of them in this recipe makes it quite spicy, which I liked because I thought it balanced the sweetness of the eggplant nicely. If you can’t handle a ton of spice, start with three and keep tasting and adding as necessary.