This is an Indian version of Baba ghanoush. It is made with grilled eggplant or brinjal and spices. A great side dish that can be served with roti or rice. I like to make a big portion, so we have leftovers. My son recently asked me for the recipe. It was a good reason to make it and post the recipe. 🙂

For the grilled brinjal

500 gms brinjal

2 green chillies

3 garlic cloves , sliced in 2 lengthwise

200 gms tomatoes (optional in this step – I like the flavor of grilled tomatoes better )

salt to taste

Grilling the brinjals

I used 2 small brinjals. I washed & dried them and made 3 deep slits (lengthwise) into each brinjal.

Push one chili and half the sliced garlic into each brinjal.

Put the tomatoes ( if using them here), and brinjals into a roasting pan and drizzle over a little oil. Sprinkle over a little salt. Bake grill at 175 C for at least an hour. Grill for 15 mins to get the skin slightly blackened. The brinjals should be soft when pressed.

Move the brinjals to a bowl and cover for 5-10 mins, allowing them to cool. Using a spoon, scrape out the flesh and grilled chilies and garlic from the skins and discard the skins. Add the grilled tomatoes to this mixture and mash well / chop finely.

For the tadka

2 tbsp rapeseed oil (mustard oil can be used)

1 onion, chopped fine

3 garlic cloves, chopped fine

2 cm ginger, chopped fine

1/2 tsp Kashmiri chilli powder

1/2 tsp garam masala

1 small bunch of coriander (3 – 4 sprigs)

salt to taste

200 gms tomatoes, finely diced (if not using grilled tomatoes)

Putting it together

Put the oil into a pan and add the chopped onions, stirring slowly until the onions are golden brown.

Add the garlic and ginger and fry for a minute, until aromatic.

Add tomatoes and egg plant mixture, salt chili powder, and garam masala and continue to mix to blend these well. Note! If you do not grill the tomatoes, you can add the chopped tomatoes into the onion mixture and cook it lightly, before adding the eggplant mixture.

Cook for 8-10 mins on medium heat.

One can also drizzle over a little lime juice and chopped green chili, if you like the heat. Finally add chopped coriander and salt, if needed. This can be served with roti and a little curd or as a side with a lamb curry and rice. Leftover bharta can be stored in the fridge for a day or two in an air tight container. Enjoy!