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Yogurt With Roasted Eggplant Baigan Ka Bharta Recipe
|Plain yogurt||16 Ounce (2 Containers)|
|Onion||1 Small, peeled and finely minced.|
|Minced fresh mint||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Roasted and ground cumin seeds||1 Teaspoon (Fresh)|
Serving size: Complete recipe
Calories 448 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 9.8 g48.9%
Trans Fat 0 g
Cholesterol 59 mg
Sodium 2175 mg90.6%
Total Carbohydrates 59 g19.7%
Dietary Fiber 8.7 g34.7%
Sugars 35.2 g
Protein 21 g41.5%
Vitamin A 45.1% Vitamin C 62.3%
Calcium 73.1% Iron 23.3%
*Based on a 2000 Calorie diet
Line a burner with an aluminum protector if possible.
Stand the eggplant directly on the gas burner and turn the flame on medium or medium low.
Roast the eggplant on all sides, turning it over carefully.
It should look fairly charred on the outside, and the inside should get soft and pulpy.
This may take 20 to 25 minutes.
Peel the eggplant under cold running water, making sure all the blackened skin and the stem are removed.
Now mince the pulp very finely and place in a bowl.
Empty yogurt into a serving bowl and mix well with fork.
Add onion, mint, eggplant, salt, black pepper, cayenne, and roasted cumin.
Cover and refrigerate until ready to serve.
To serve: Serve cold as an hors d'oeuvre or as salad-type relish.