Roasted eggplant baingan bharta
This is a variation of baingan bharta, a popular Indian dish. Delicious to eat and so colourful.
2 large eggplants
1 Tbsp canola oil
1 onion, peeled, chopped
1 tsp cumin seeds
2 tsp finely chopped root ginger
4 cloves garlic, peeled and finely chopped
2 tsp mild curry powder
1 tsp ground turmeric
1 green chilli, deseeded and sliced
3 tomatoes, diced
½ cup chopped coriander
1 Tbsp lemon juice
Preheat oven to 180°C.
Roast eggplants in preheated oven for 45 minutes or until soft. Cool, remove skin, mash eggplant and set aside.
Heat oil in a large heavy-based frying pan over high heat. Add onion, cumin, ginger and garlic. Cook until onion is golden brown.
Add curry powder, turmeric, salt, chilli and tomatoes and cook for 5 minutes or until tomatoes are soft.
Add mashed eggplant, mix and cook for 2 minutes.
Remove from heat, add coriander and lemon juice and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.4g|