Recipe courtesy of Aarti Sequeira
Show: Aarti Party
Roasted Eggplant Salad (Baingan Bharta)
Total:
1 hr 25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 500 degrees F.

Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.

Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.

In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.

Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.

Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.

More from:

IDEAS YOU'LL LOVE

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Roasted Eggplant Caponata

Recipe courtesy of Ina Garten

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Roast Leg of Lamb

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Kelsey Nixon

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking