Ingredients
-
1
-
2
-
1/3
-
2
-
2
-
1
-
1
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Warm Indian Eggplant Dip (Baigan Ka Bharta),This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.,I made the recipe for my husband, who is Punjabi, but I have never personally tasted it before. I thought it tasted very good! Having said that, he liked it too, but then asked me to add in some pre-mixed masala to accomodate his unusually spicy tastebuds. I would definitely make this again and recommend it for others to try.,This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.
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Steps
|
1
Done
|
Roast the Eggplant in a 400f Oven For 45 Minutes or Until Soft. |
|
2
Done
|
While the Eggplant Is Roasting, Saute the Mustard Seeds, Bay Leaves, Chilies, Ginger and Onions in 1 Tbsp of Olive Oil, For a 15 Minutes. Add Tomatoes, Turmeric, Garam Masala and Chili Powder. |
|
3
Done
|
Saute For 5 More Minutes. |
|
4
Done
|
Cool and Scoop the Eggplant from the Peel. |
|
5
Done
|
Mash or Blend Until Smooth. |
|
6
Done
|
Add the Eggplant and Remaining Ingredients and Stir Well to Combine. Allow to Cook For at Least 10 More Minutes. |
|
7
Done
|
Serve Warm With Toasted Pita or Naan. |
