Vangyache Bhareet (Roasted Eggplant With Yogurt)

This Indian mashed roasted eggplant dish is excerpted from The Indian Cooking Course by Monisha Bharadwaj
Gareth Morgans

Gareth Morgans

This Maharashtrian side dish has some variations, depending on personal preference, such as one where the onion is stirred in raw or another where a tempering of mustard seeds is added on top. I like the sweetness of cooked red onion combined with the tang of tomato in this recipe. 

Recipe excerpted from The Indian Cooking Course by Monisha Bharadwaj. Click here to purchase your own copy.

4
Servings
24
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large eggplant
  • 1 Tablespoon vegetable oil
  • 1 medium red onion, finely chopped
  • 1 medium fresh green chile, finely chopped
  • 1 Tablespoon chopped fresh cilantro leaves
  • 1 tomato, finely chopped
  • 1/2 Cup plain yogurt

Directions

Place the eggplant on a gas stove without brushing with oil. Turn from time to time (for roughly 7 to 8 minutes) with a pair of tongs until you can pierce the thickest part easily with a knife. By this time the skin will look crinkly and crisp. Let cool then peel off skin with a small knife or with your fingers.

Discard the stalk and mash the flesh of the eggplant in a bowl with a fork. Set aside.

Heat the oil in a skillet over high heat, add the onion and cook for 7 to 8 minutes until soft. Add the chile, cilantro, tomato, and salt to season, then add the mixture to the mashed eggplant. Mix in the yogurt and chill before serving.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
3mg
1%
Carbohydrate, by difference
2g
2%
Protein
3g
7%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
34mg
3%
Choline, total
4mg
1%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
39mg
6%
Selenium, Se
3µg
5%
Sodium, Na
10mg
1%
Water
23g
1%