Baingan Ka Bharta (Roasted Eggplant Salsa)
This is an easy, fresh appetizer to make. Once the eggplant is roasted, it's simple to assemble. It goes great with an Indian meal or on its own. You can use a red pepper that you roast or char on a grill, or if it is easier, dice it raw and add it in with the onions in the skillet.
Servings: 8
Calories: 69kcal
Ingredients
- 1 large eggplant
- 2 Tbs canola oil
- 1 medium onion diced
- 1 roasted red bell pepper diced
- 1/2 Tbs ginger root minced
- 1 clove garlic clove minced
- 2 medium tomatoes diced
- 1 tsp red chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 3 Tbs chopped fresh cilantro
Instructions
- Preheat oven to 400°. Place eggplant on oven rack and roast 30 minutes or until the eggplant feels soft on the inside and the skin is wrinkly. Remove from oven and place on the counter or cooling rack to cool, about 15 minutes. When able to handle, remove skin or scoop out the flesh with a spoon.
- While eggplant is cooling, place canola oil and onions in a skillet and cook until the onions are translucent. Add ginger root, minced garlic, diced tomatoes, chili powder, cumin and salt. Cook for a few minutes. Add in eggplant mush (after skin is removed) and cut up the eggplant meat with wooden spoon. Also add in roasted red pepper. Cook for 8-10 minutes until all flavors are incorporated.
- Mix in half of the cilantro. Spoon onto serving platter and garnish with remaining cilantro. Serve with pita chips or naan bread.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 69kcal