Baingan Bharta (Curried Aubergine [Eggplant] Puree)

Baingan Bharta (Curried Aubergine [Eggplant] Puree)

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Bhartas are popular all over northern India where they are served as part of a main meal, or as a sort of side isalad'
Servings: 6
Calories: 167


  • 2 lb Aubergines eggplants
  • 14 oz Canned peeled tomatoes
  • 2 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 2 Tbs Chopped coriander leaves
  • 5 Tbs Ghee or vegetable oil
  • 1 Onion finely chopped
  • 2 Garlic cloves crushed
  • piece Fresh root ginger peeled 4 cm (1 1/2 in) and finely chopped
  • 1 Green chilli chopped
  • 1 tsp Salt
  • Juice of 1/2 lemon


  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F). Cut the aubergines (eggplants) in half, lengthways, and make two or three slits in the flesh. Place the halves, flesh side up, in a baking dish. Cover with foil and put the dish into the oven. Bake for 1 hour, or until they are soft. Remove from the oven and set aside to cool.
  • When the aubergines (eggplants) are cool enough to handle, scoop the pulp from the skins and transfer to a bowl. Discard the skins. Mash the pulp to a smooth puree, then beat in the tomatoes, coriander, cumin, turmeric and 1 tablespoon of the coriander leaves. Set aside.
  • Heat the ghee or oil in a large frying-pan. Add the onion and fry until it is soft. Stir in the garlic, ginger and chilli and fry for 5 minutes, stirring frequently. Stir in the aubergine (eggplant) mixture and salt and cook, stirring frequently, until the liquid has evaporated and the mixture is thick and smooth.
  • Transfer the bharta to a warmed serving dish, sprinkle over the lemon juice and remaining coriander leaves, and serve at once.
Calories: 167 kcal
Carbohydrates: 16 g
Protein: 3 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 512 mg
Potassium: 537 mg
Fiber: 6 g
Sugar: 8 g
Vitamin A: 128 IU
Vitamin C: 17 mg
Calcium: 51 mg
Iron: 2 mg
Cuisine Indian
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