Name: Baingan Bartha (South Indian Eggplant with Coconut and Chili) I
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 each eggplant (aubergine); 2-6 each green chillies; 1 cup fresh ground coconut; 1 cup coriander leaves (cilantro); 2 cup paneer; 2 cup yoghurt; to taste salt

Vegetarian

4 servings

175 cal/serving

Instructions

Step 1

Roast the eggplant directly over a low flame until the skin is blackened and the flesh is soft (15–20 minutes).

Eggplant (aubergine)

Step 2

Set the roasted eggplant aside to cool.

Eggplant (aubergine)

Step 3

Grind the green chillies, coconut, and coriander in a food processor to form a paste.

Green chilliesFresh ground coconutCoriander leaves (cilantro)

Step 4

Peel off the eggplant skin and mash the flesh to a uniform pulp by hand.

Eggplant (aubergine)

Step 5

Mix the mashed eggplant with the coconut paste and fold in paneer or yoghurt; add salt to taste.

Fresh ground coconutPaneerYoghurtSalt

Step 6

Serve with chapatis, dosa, or rice.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.