An original variation on eggplant caviar appetizers, which have their own characteristics in different cuisines of the world. Indian Baigan Bharta has a characteristic aroma inherent in dishes South-East Asia. Although baked according to this recipe eggplant does not replete with a kaleidoscope of all kinds of Indian spices, a delicate oriental aroma is given to it by turmeric, zira, garlic and cilantro. Mix chopped eggplant pulp with fried onion, seasonings and herbs and season with Greek yogurt. Salad it will turn out light with a delicate texture and a spicy-creamy taste. Serve it best with a tortilla or pita bread as a snack, but it can also be a side dish for fried meat. Nutritional value of one servings: (total 4) Calories 293, total fat 19 g, saturated fat g., proteins 11 g., carbohydrates 23 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 1 hour.25 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large eggplants
- 2 tbsp. l liquid peanut butter and a little more for eggplant
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 small pod of serrano pepper, peeled and shredded
- 1/4 Art. fresh leaves of cilantro with soft stems, chopped and some more leaves for decoration
- 1/4 tsp ground turmeric
- 1/4 tsp ground zira and a little more to sprinkle
- 2 tbsp. Greek yogurt whipped to a smooth mass
Recipes with similar ingredients: eggplant, eggplant caviar, Peanut butter, serrano pepper, onion, garlic, yogurt, cilantro, turmeric, cumin
Recipe preparation:
- Preheat the oven to 260 ° C. Cover the baking sheet with foil. On each eggplant make 3 cuts from one end to the other at equal distance from each other. Lightly grease the eggplant peanut butter, lay on a baking sheet and bake until soft in for 45 minutes, turning the pan once with the other side and turning over eggplant. Remove them from the oven and cool.
- Peel the cooled eggplant. Chop the flesh until it will not become relatively uniform, but not like a paste.
- Heat in a large skillet over medium-high heat. peanut butter. Sprinkle the onion and fry until golden brown. Add eggplant pulp, garlic, pepper and cilantro. Cook 2 minutes. If the mixture burns, add a little water. Sprinkle turmeric, zira and 2 tsp. salt. Stir and cook 5 more minutes.
- Turn off the stove. Add yogurt to the mixture and mix. Try on salt, garnish with cilantro leaves and sprinkle with ground zira. Serve the salad warm or slightly chilled.
