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Bayngan Barta (eggplant curry from the India Food House) Recipe

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Bayngan Barta (eggplant curry from the India Food House)
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Ingredients

  • Bayngan Barta (Roasted Eggplant and Onions)
  • 1 large eggplant
  • 1/4 cup vegetable oil
  • 4-5 large onions, diced (equal to the amount of eggplant pulp)
  • 2 tomatoes, chopped
  • 1 tsp turmeric
  • 1 tsp Spanish paprika
  • 1 tsp garam masala
  • salt (to taste)
  • pierce eggplant and roast at 450-degrees for 45 minutes
  • remove eggplant skin and chop the pulp
  • heat oil and saute onions on medium until onions are translucent

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1197g
Calories 956  
Calories from Fat 562 59%
Total Fat 63.62g 80%
Saturated Fat 6.87g 27%
Trans Fat 1.41g  
Cholesterol 25mg 8%
Sodium 342mg 14%
Potassium 2280mg 65%
Total Carbs 85.99g 23%
Dietary Fiber 26.0g 87%
Sugars 37.92g 25%
Protein 21.69g 35%
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