A healthy smoky roasted eggplant and yogurt salad which can be used as a Salad, Raita or a dip!
Baingan Bharta is a known Indian vegetarian dish. It is typically cooked with tomatoes and eaten as a curry with roti and rice. However there is a lesser known way to make Baingan Bharta as a healthy cold salad. Baingan or Eggplant is roasted and then mixed with yogurt and flavoring spices (not spicy). Roasting it gives it a nice earthy smoky roasted flavor along with roasted cumin. This is a yummy healthy salad alongside any meal. It can also be a perfect dip with pita bread, Veggie platter with carrots and celery or chips.
Yogurt has probiotics which naturally aide in digestion, especially after eating such heavy meaty and spicy meals. It is common for yogurt to be served with Indian meals. With the addition of eggplant a simple plain Raita can become a flavorful side dish worthy of entertaining. For vegetarians this is a healthy option.
This is a versatile dish, use as a salad, use as a raita, use as an appetizer dip, you can even use as a creamy sandwich filling….possibilities are endless, get creative! Here is a starting point, but you can easily adjust the quantities of the ingredients based on your taste and size of eggplant. If you like the Mediterranean Baba Ganoush, you will like this too as it is very similar.
Makes 3 cups
Time: 35 minutes
Level of difficulty: Easy
Ingredients:
- 1 cup plain yogurt (whole or Greek)
- 1 large eggplant / 2 cups raw
- 1/2 bunch / 1/2 cup small sliced green onion/scallion (white and green parts)
- 1/4 tsp salt, can use black or pink salt if available
- 1/4 tsp cracked black pepper
- 1 tsp Chaat Masala
- 1 tbsp roasted cumin powder
- Pinch red chili powder or flakes or Tajin (optional)
- 1 tbsp diced green chili’s (optional)
- 1 tsp diced garlic
- 1 tbsp Oil
Method:
- With a fork or knife, prick the eggplant all over and rub the oil all over the eggplant.
- On 375 degree F oven, roast eggplant for 30-45 mins (depending on size) till it is completely softened.
- While eggplant is cooking, you can move to next steps….In a small pan, dry roast the cumin seeds on medium heat for 5 mins. You should start smelling it, does not need to fully brown. Grind it to a powder and set aside. Don’t skip this step, it is really important to use freshly made roasted cumin powder for this instead of store bought.
- In the same pan, in 1 tsp of oil fry the garlic till golden brown. Drain and set aside.
- Cool the eggplant to room temp. Remove the skin, add to a bowl.
- Add yogurt and using hand blender blend to a paste. You can leave it a bit chunky if you like. Do not add yogurt to hot eggplant.
- Stir in the rest of the ingredients.
- Sprinkle a pinch of chaat masala and or red chili powder on top for garnish
- Store in fridge till ready to use, serve cold. Enjoy!
Tips:
- This is the perfect dish for “dhungar” or smoking if you know how to do it. Once the dish is made, lay a small metal bowl in the middle, add a hot coal, add oil and close with cover to let the smoke infuse in the dish. This is not a beginner step so it is not mentioned above, but if you feel comfortable, this adds a ton of amazing smoky flavor and fragrance.
- The consistency will depend on which yogurt you use. Greek Yogurt is best for a thicker creamy consistency, while low fat yogurt can be used for thinner consistency.
- Can be stored in fridge, will stay good up to the expiration date of the yogurt and milk used. Perfect to make a day ahead of large parties.
- See more Raita variations in the salad section.