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Indian Eggplant Dip - Began Bharta


1. 2 large eggplant

2. 2 to 3 tablespoons vegetable oil

3. 1 medium onion

4. 3 cloves garlic

5. 1 large fresh tomatoes, chopped

6. ½ teaspoon turmeric

7. 1 & ½ teaspoon Kashmiri Chilly powder (Paprika)

8. 1 teaspoon kosher salt or to taste

9. ½ cup chopped cilantro, thin stems included


1. Onion: Peel and Finely chop the onion

2. Garlic: Peel and finely chop

3. Tomatoes: Peel and finely chop

Tip: As we want a dip chop everything as finely as possible. Will give a better texture.


Ø The most important part is to roast your eggplant on direct gas/flame. This gives the dish a smoky aroma that gives this dish its distinct flavour

Ø Roast over a very high heat, turning as necessary until the skin is blackened and the eggplant collapses.

Ø When the eggplant is cool enough to handle, peel and remove the hard stem. A bit of charred skin does add to the smoky flavour

Ø Chop or mash in a bowl.

Ø Heat the oil in a skillet over high heat and then add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes.

Ø Add the chopped garlic another minute.

Ø Add the tomato, turmeric, Chilly powder and salt. Cook until the tomato is soft, 5 minutes or so.

Ø Stir in the eggplant purée and cook, stirring, 5 to 8 minutes.

Ø Now turn the heat on low and mash everything in the pan with a spatula till you get a desired consistency.

Ø Stir in the coriander and switch the gas off.

Ø Serve hot with warm chapati bread or pita, or over rice.

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