Warm Indian Eggplant Dip (Baigan Ka Bharta) Recipe

Name: Warm Indian Eggplant Dip (Baigan Ka Bharta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 eggplants, sliced in half; 1/3 teaspoon mustard seeds; 2 bay leaves; 2 green chilies, minced; 1 tablespoon fresh ginger, grated; 1 onion, diced; 2 tomatoes, chopped; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder; 1/2 teaspoon mango powder (optional); 1/2 teaspoon cumin; 1/2 teaspoon garam masala; 1 teaspoon fenugreek leaves; 1 dash salt, to taste; 1/2 teaspoon lemon juice

Servings: persons

1 tablespoon olive oil
2 eggplants, sliced in half
1/3 teaspoon mustard seeds
2 bay leaves
2 green chilies, minced
1 tablespoon fresh ginger, grated
1 onion, diced
2 tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mango powder (optional)
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 teaspoon fenugreek leaves
1 dash salt, to taste
1/2 teaspoon lemon juice

1
Roast the eggplant in a 400u00b0F oven for 45 minutes or until soft.
2
While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
3
Saute for 5 more minutes.
4
Cool and scoop the eggplant from the peel.
5
Mash or blend until smooth.
6
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
7
Serve warm with toasted pita or naan.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 eggplants, sliced in half, 1/3 teaspoon mustard seeds, 2 bay leaves, and more.

Yes, Warm Indian Eggplant Dip (Baigan Ka Bharta) falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Indian Eggplant Dip (Baigan Ka Bharta)

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