Lunch

baingan bartha (roasted eggplant) is for Lunch.

baingan bartha (roasted eggplant) takes 5 minutes to prepare.

baingan bartha (roasted eggplant) takes 5 minutes to cook.

baingan bartha (roasted eggplant) makes 3 servings.

The ingredients for baingan bartha (roasted eggplant) are:

1 kg. eggplant
100 grams dahi/yogurt (about 1/2 cup)
1 tsp. oil
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tsp. garam masala
1/2 tsp. coriander powder
2 tsp. soypower
1 tsp. salt
3 Tbsp. cilantro, chopped

Here is how you make baingan bartha (roasted eggplant):

Take whole eggplant and poke 2-3 holes in it with a knife. Place eggplant on directly on gas flame burner. If you don't have a gas stove then you can broil it in the oven. Turn the eggplant occasionally so that all sides get cooked. The eggplant is done when you stick a knife in it and it is easily pierced. Remove from burner and allow to cool for a few minutes. Then peel off the blackened skin, remove stem and mash or chop up eggplant. In non-stick pot put oil on medium heat. Add mustard seed and let them pop. Then add cumin and roast for a few seconds. Then add eggplant, garam masala, coriander, soypower and salt. mix well and cook for a few minutes till spices get absorbed. Turn off heat and add dahi/ yogurt and cilantro. Mix well. Makes 3 servings. Number of Servings: 3Recipe submitted by SparkPeople user EKAVALI.

The nutritional information for baingan bartha (roasted eggplant) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 119.2

• Total Fat: 4.9 g
• Cholesterol: 2.7 mg
• Sodium: 880.5 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 4.2 g
• Protein: 8.7 g

baingan bartha (roasted eggplant) is Indian cuisine.

The dietary needs meet for baingan bartha (roasted eggplant) is Vegetarian