Spiced Yogurt Eggplant
Dahi Baingan
"
The tangy yogurt beautifully complements the savory eggplant—this dish is a family favorite for its comforting flavors and satisfying richness. Even my kids, who usually shy away from eggplant, request seconds!
"
Prep time:20 mins
Cook time:30 mins
Total time:50 mins
Protein
6g
Carbs
24g
Fat
18g
Calories
280 kcal
Servings:
4
VegetarianGluten Free
Ingredients
small eggplants4 medium
(cut into 1-inch rounds)
plain full-fat yogurt1 cup
(whisked)
yellow onions2 medium
(finely sliced)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
green chili1
(optional, slit)
oil3 tbsp
(preferably mustard oil)
saltto taste
fresh cilantrofor garnish
Directions
Prepare the Eggplant
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Add the eggplant rounds in a single layer (you may need to do this in batches) and fry until golden brown and tender, about 4-5 minutes per side.
- Remove from the pan and set aside on a plate lined with paper towels.
Cook the Spiced Yogurt Base
- In the same skillet, add the remaining tablespoon of oil. Add cumin and mustard seeds, allowing them to splutter for about 30 seconds.
- Add the sliced onions, sautéing until they turn golden brown, about 10 minutes.
- Stir in the garlic, ginger, and green chili, cooking until fragrant, around 1 minute.
- Add turmeric, coriander, and red chili powder. Stir well to coat the onions in spices.
Chef's tip: If the spices start to stick, add a splash of water to deglaze the pan.
Combine and Finish
- Reduce the heat to low and slowly whisk the yogurt into the onion mixture, stirring continuously to prevent curdling.
- Return the fried eggplant rounds to the pan, gently folding them into the yogurt sauce.
- Simmer for 5-7 minutes, allowing the flavors to meld. Adjust salt to taste.
- Garnish with fresh cilantro before serving.
Chef's tip: Serve hot alongside steamed basmati rice or Indian bread like naan or roti.
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