Lacto: Baigan Bharta
Description
This Indian main features Eggplant, Ghee (or veg oil, Chiles, seeded and. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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diced 1/4 ts Compound asafetida 1 ts Cumin seeds 2 ts Ground corriander 1 ts Salt 2 tb Chopped fresh cilantro 2/3 c Nonfat yogurt 1 ts Garam masala
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Bake the eggplant 40 minutes at 425F (218&# 194;°C) on a baking sheet.
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Split it and scoop out the pulp; discard the skin.
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Heat the ghee on medium; add cumin seeds, serranos, and asafetida.
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Cook until the cumin seeds darken.
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Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally.
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When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.
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(The yogurt might curdle; to prevent that,
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let the eggplant
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cool first, then
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add the yogurt etc, then briefly reheat.) Chuck Narad -- diver/adventurer/engineer
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baigan, baking, bharta, chiles, eggplant, ghee, indian, lacto, main, oil, seeded, title, veg, vegan
