Baingan Bharta (Eggplant Curry)

I extended myself the other evening and cooked this really yummy, healthy, vegetarian curry. You can add some chicken or lamb at the end if you are a meat eater.

BAINGAN BHARTA (EGGPLANT CURRY)

Ingredients:

1 large eggplant
2 tbsp vegetable oil (I didn’t double this, you don’t need all that oil)
1 tsp cumin seeds
1 medium onion, thinly sliced
1tbsp ginger garlic paste (I just used equal parts of crushed garlic and crushed ginger)
1 tbsp curry powder
1 tomato diced (I forgot the tomato, whoops)
1/2 cup plain low fat yoghurt
1 green chili pepper, finely chopped
1 tsp salt
1/4 bunch fresh coriander, finely chopped

Directions:
1. Preheat oven to 450 degrees F or 230 degrees C
2. Place eggplant on a medium baking sheet. Bake 20 to 30 mins in the preheated oven until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yoghurt. Mix in eggplant and chili, and season with salt. Cover, and cook 10 mins over high heat. Remove cover, reduce heat to low and continue cooking about 5 mins. Garnish with coriander to serve.

Prep time: 15 mins
Cook time: 45 mins
Servings 4 (small ones – I advise to cook double).