Best 2 Indian Eggplant Bharta Recipes

**Introducing Indian Eggplant Bharta: A Delightful Medley of Flavors and Textures**

In the realm of Indian cuisine, few dishes are as versatile and delectable as eggplant bharta. This traditional dish showcases the humble eggplant, known as brinjal in India, transformed into a smoky, tangy, and utterly satisfying delicacy. With recipes ranging from the classic roasted eggplant bharta to unique variations like the Hyderabadi bharta and the Gujarati bharta, this article offers a culinary journey through the diverse flavors of India.

From the smoky and charred notes of the roasted eggplant to the tangy zing of tomatoes and the aromatic blend of spices, eggplant bharta is a symphony of flavors that tantalizes the taste buds. The soft, creamy texture of the eggplant pairs perfectly with the crispness of onions and the gentle heat of green chilies, creating a textural experience that is both satisfying and addictive.

Whether you're a vegetarian seeking a hearty and flavorful main course or a meat-lover looking for a delightful side dish, eggplant bharta fits the bill. Its versatility extends to its accompaniments as well, pairing wonderfully with rice, roti, or naan. So, embark on this culinary adventure and discover the diverse delights of Indian eggplant bharta, a dish that promises to leave you craving for more.

Here are our top 2 tried and tested recipes!

INDIAN EGGPLANT (BHARTA)

Indian Eggplant (Bharta) image

Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 50m

Yield 2 cups

Number Of Ingredients 11

Ingredients

2 medium eggplant (about 1 pound, 2 ounces each)
2 small onions
2-inch piece of fresh ginger, peeled
4 cloves garlic
2 tablespoon safflower oil
4 tablespoons unsalted butter
1 teaspoon cumin seeds
1/4 teaspoon turmeric
3 small Thai chiles, seeded if desired, and minced (1 teaspoon) or 1/2 serrano chile, minced with seeds
2 medium tomato, coarsely chopped (2 cups)
Coarsely chopped cilantro and yogurt, for serving

Steps:

Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.

WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)

Warm Indian Eggplant Dip (Baigan Ka Bharta) image

This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.

Provided by ms.susan

Categories Spreads

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

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

Steps:

Roast the eggplant in a 400°F oven for 45 minutes or until soft.
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.
Saute for 5 more minutes.
Cool and scoop the eggplant from the peel.
Mash or blend until smooth.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
Serve warm with toasted pita or naan.

Tips:

Choose the right eggplant. Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have wrinkles.
Roast the eggplant over an open flame. This will give the eggplant a smoky flavor and help to remove the bitterness.
Let the eggplant cool before handling it. The eggplant will be very hot after roasting, so let it cool for a few minutes before you start peeling and chopping it.
Use a sharp knife to chop the eggplant. This will help to prevent the eggplant from becoming mushy.
Don't overcook the eggplant. The eggplant should be cooked until it is tender, but not mushy.
Serve the eggplant bharta immediately. This dish is best served fresh, so don't make it ahead of time.

Conclusion:

Eggplant bharta is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant, and it is also a healthy and affordable option. With a few simple tips, you can make a delicious eggplant bharta that your family and friends will love.