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Indian Bhaingan Bhartha (Indian Baba Ghanoush)

July 23, 2012

Bhaingan Bhartha is a classic Indian dish. However, it is slightly different in every region of India. The one we traditionally make at home is a Maharashtrian, and most similar to the South-Indian version of Bhaingan Bharta. I love this dish in the summer because it can served at room temperature or cold.

It is also very health as there is no dairy or oil (aka very low calorie and vegan!). How can you go wrong with a dish like that?! You can also make it ahead of time- which is great for folks working or preparing food for a party.

Leftovers are great, as they can be used in many versatile ways! My favorite dinner time meal is to it my Bhaingan Bhartha with chappathi (homemade Indian bread). But since I was being ghetto in my apartment, I ate it with a thin flour (corn will do) tortilla heated quickly on the stove top.

Bhaingan Bhartha:

  • 1 large Italian eggplant
  • PAM Original Flavor
  • 2 Serrano chilies- diced (with seeds and all don’t be a woose!)
  • 2 cloves of garlic- roughly chopped
  • handful of coriander- washed and dried
  • 1/2 tbsp cumin powder
  • 1 tsp hing Asafoetida powder (optional but adds great flavor!)
  • 1-2 tbsp water
  • coarse salt
  • coarse pepper

1. Preheat the oven to 350-400 degrees. Cut the eggplant in half and score the eggplant meat like a grid making sure not to pierce the skin. Rub with a generous amount of PAM and place on a baking sheet. Place in the oven and roast for about 30-40 minutes until eggplant is completely cooked through and soft. Let cool before handling, then scoop out the meat into a bowl.

2. In a blender/food processor add the garlic, coriander, chili, salt and pepper. Blend until its a thick paste- add a bit of the water to help it blend together. It should resemble a thick paste/chutney.

3. Using a morter and pestel, mash up the roasted eggplant a bit. Add the chili -coriander paste and continue mashing. Add hing and cumin powder and make sure everything is incorporated well into the roasted eggplant. Taste for salt and spice.

4. Place into a serving dish and top with freshly chopped coriander. Serve with bread, rice or chappathi.
Serves 2-4

Great ways to use the leftovers:

- spread on a wrap/tortilla as you would do with hummus, top with your favorite veggies, proteins and grill on a panini grill or in a pan

- Use as a dip: serve with pita chips, tortilla chips, etc

Like this vegan dish? Try These!

  Tandoori Tofu Masala

  Masala Tofu Burgers

  Italian Balsamic Glazed Broccoli

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2 Comments leave one →
  1. July 23, 2012 2:45 pm

    Didn’t know about this indian dish yet… I might try soon! ; )

  2. Kunal Patel permalink
    July 23, 2012 8:48 pm

    Looks really good Priyanka :) going to try this out tomorrow

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