Baigan Bharta (Mashed Eggplant/Aubergine)

This is super easy to make and equally tasty. It’s usually served cold but goes really well with daal (lentil curry).




1 large eggplant/aubergine                              
 ½ onion (white or red)  

3 chillies                     

Mustard oil (optional)

Fresh Coriander (cilantro)

Salt to taste


How to:

1. Cut the eggplant/aubergine into cubes and soak in water for about 5-10 minutes.


2. Wash and drain the eggplant/aubergine and place in a steamer. If you don’t have a steamer, place the vegetable in a colander over a pot of boiling water. Cover with a lid and steam till it softens.


3. With a fork, mash up the eggplant/aubergine and add some finely sliced onion along with the chillies. Add salt to taste and a small drop of mustard oil. This gives the dish a bit of a kick but if you don’t have any, don’t worry. It tastes fine without it.


4. Chop up a handful of fresh coriander and stir in.


Recommendations: As mentioned above, this dish is served cold but should be eaten with rice or chapatti. Also goes really well with daal (lentil curry). 

Recipe & image by Sabina Huq








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