Roasted Eggplant Salad (Baingan Bharta)

Name: Roasted Eggplant Salad (Baingan Bharta)
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish; 2 larges eggplants; 4 cloves garlic, minced; 473 milliliters Greek yogurt, beaten until smooth; 0 teaspoons ground cumin, plus more for sprinkling; 0 teaspoons ground turmeric; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps peanut oil, plus more for eggplant; 1 small serrano pepper, seeded (if you wish less heat) and minced; 1 medium white onion, finely diced

Need a gluten free and vegetarian main course? Roasted Eggplant Salad (Baingan Bharta) could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 8g of fat, and a total of 195 calories. Head to the store and pick up cilantro leaves and stems, peanut oil, onion, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through.

Ingredients you will need

Peanut Oil