Name: Eggplant Curry (Baingan Bharta)
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Eggplant - 1 medium; Garlic, peeled, or more to taste - 8 cloves; Vegetable oil, or more as needed - 2 tablespoons; Onions, thinly sliced - 2 medium; Tomato, chopped - 1; Red chile powder - ½ teaspoon; Salt to taste - ½ teaspoon; Plain yogurt, room temperature - 2 tablespoons; Indian thin green chile peppers, sliced lenghwise - 2; Mint leaves, or to taste - 3; Salt to taste - 3

Ingredients for - Eggplant Curry (Baingan Bharta)

1. Eggplant 1 medium

2. Garlic, peeled, or more to taste 8 cloves

3. Vegetable oil, or more as needed 2 tablespoons

4. Onions, thinly sliced 2 medium

5. Tomato, chopped 1

6. Red chile powder ½ teaspoon

7. Salt to taste ½ teaspoon

8. Plain yogurt, room temperature 2 tablespoons

9. Indian thin green chile peppers, sliced lenghwise 2

10. Mint leaves, or to taste 3

11. Salt to taste 3

How to cook deliciously - Eggplant Curry (Baingan Bharta)

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.

3 . Stage

Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.

4 . Stage

Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.

5 . Stage

Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.

6 . Stage

Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.