BHaRTHU (Eggplant dip/curry)

We love this simple eggplant recipe. You can keep it simple or cook it with spices to make it more of a curry. It's easy to make and extremely nutritious.

Ingredients:
2 large eggplants
1 onion
1 tsp of chopped garlic
1 tsp of olive oil (1 tablespoon if making the curry variation)
salt and pepper to taste
1 tsp of lemon juice
1 tablespoon of chopped cilantro

OPTIONAL: 1-2 tsp of chopped green chillies.
To make it into a curry, you will need 1-2 tomatoes, 1/2 tsp of tumeric powder, 1/2 tsp of cumin powder, 1/4 tsp of coriander powder in addition to the above. You can also add 1-2 tablespoons of skim, greek yogurt at the very end to make the curry creamier.

1. Heat oven to 400 degrees F.
2. Wash eggplants and poke holes in them with fork

3. Bake for about 30 mins. Rotate halfway.

4. Remove from oven and peel off the skin. The skin peels off fairly easily.

5. Using fork, mush up the eggplants and add all the ingredients and mix well.

Garnish with chopped cilantro and serve with rotla (recipe coming soon).
Makes approx: 6-8 servings
Calories per serving: 57, Fat: 1g, Carbs: 11g, Fiber: 5g, Sugar: 6g, Protein: 2g, Sodium: 71 mg

VARIATION: For a curry, you need to saute the onion in olive oil until golden brown. Then add the tomatoes if you want to add tomatoes. You can skip the tomatoes if you want. Once all the water has evaporated from the tomatoes and has created a paste of tomatoes and onions then add the mushed eggplant from the oven. Add the spices, garlic and lemon juice and mix well. Add chopped cilantro before serving. To make it creamier, you can add 1-2 tablespoons of yogurt once you've removed it from the stove and it has cooled a bit.