Baigan Bharta

90 minutes Prep: 30 minutes Cook: 60 minutes

402 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	medium	eggplant
2	tablespoons	vegetable oil
2-3	serrano	serrano chiles	seeded, diced
1/4	teaspoon	asafetida	compound, (or 1/8 ts pure)
1-2	teaspoon	cumin seeds
2	teaspoons	coriander	ground
1	teaspoon	salt
2	tablespoons	cilantro	chopped fresh
2/3	cup	yogurt, non-fat
1-2	teaspoon	garam masala

Directions

Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. (Some people roast the eggplant over charcoal for a nice flavor).

Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.

(The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.)

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Nutrition Facts

Serving Size 200g

Amount per Serving

Calories 402 64% of calories from fat

	% Daily Value*
Total Fat 29.0g	44%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 2449mg	102%
Total Carbohydrate 32.0g	11%
Dietary Fiber 1.0g	4%
Sugars 31.0g
Protein 7.0g	14%

Vitamin A	2%		Vitamin C	3%
Calcium	26%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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