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Nutrition Facts
Serving Size 1 (299g) Recipe makes 4 servings
Calories 115
Calories from Fat 35		(30%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 590mg		24%
Potassium 682mg		19%
Total Carbohydrate 20.3g		6%
	Dietary Fiber 8.8g	35%
	Sugars 8.2g
Protein 3.4g		6%
detailed view... how is this calculated?

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Eggplant (Aubergine) Bharta

Recipe #12395 | 35 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Carol Bullock
Oct 4, 2001

If you like eggplant and Indian cuisine, you should like this.

SERVES 4 (change servings and units)

Ingredients

2 eggplants (Japanese are best)
1 large finely chopped onion
5 garlic cloves, peeled and crushed
2 green chilies, chopped
1 teaspoon salt
1/2 cup chopped fresh cilantro
1 tablespoon vegetable oil (for frying)

Directions

1
Cut eggplants in half.
2
Rub some oil over the cut side of the eggplant.
3
Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes).
4
Peel eggplant.
5
Put pulp into a bowl, and mash with a potato masher.
6
Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well.
7
Heat remaining oil in a frying pan.
8
Add eggplant mixture, and fry for 3-5 minutes , until fairly dry.
9
Serve alone, or with basmati rice.

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Featured Reviews for This Recipe

From: MechanicalJen

On Oct 23, 2008

I wrongly assumed all indian food was heavily spiced - shows you how little I know. Loved this. Simple, healthy, and tasting. I added a can of diced tomatoes, as recommended by another reviewer. Will be making this again!

0 people found this review helpful

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From: Tropicgal

On Jan 2, 2008

Just tried this today and we loved it! What a delicious way to eat eggplant. I will definitely be making this again. A big hit with my DH. I didn't have fresh cilantro and used cumin instead, so the flavor was very different I'm sure. I will be trying this with the cilantro in the future. Cilantro is one of my favorite herbs so I expect the flavor will be more subtle but still delicious!

0 people found this review helpful

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From: Mini R.

On Dec 5, 2001

Actually, after one has mashed the roasted eggplant pulp, put the onions and other spices in the oil and fry till they are golden brown. Then add atleast a cup full of fresh and finely chopped tomatoes. Keep stirring till the gravy is well done and becomes red. Now add the mashed pulp and keep sauteeing for additional 3-4 minutes. Sprinkle fresh green coriander leaves. Only this way one gets an authentic indian Eggplant Bharta. Hope you find this useful. Smiles Mini

20 people found this review helpful

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From: Anu

On Dec 19, 2001

Had this for dinner last night, and it was wonderful! The baingan (eggplant) bhartas that we get at restaurants are always terribly oily, but this one was very flavourful! I followed Mini's directions too... the tomatoes really added a lovely tang. Thanks! Also, I scaled it down to 2, but it serves 3 very generous portions if had along with rotis.

6 people found this review helpful

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