Eggplant bharta

Eggplant bharta


  • Eggplant 4 to 5 medium size
  • Onions 150 gms
  • Ginger strips 15 gms
  • Tomatoes 150 gms, finely chopped
  • Coriander 1 bunch, finely chopped
  • Sunflower oil 100 gms
  • Grind spices together
  • Green chilli 1Peppercorns 10
  • Garlic cloves 2 Turmeric powder 1/2 tsp
  • Salt to taste
  • Pepper to taste
  • Red chilli pwd to taste


Grease eggplant and roast them on a medium fire. Remove skin and mash the pulp. Heat oil in a pan and fry onions until transparent. Add ground spices and ginger strips. Now add mashed eggplant and stir until slightly brown. Add chopped tomatoes, salt, pepper and chilli to taste and place in a medium oven for 15 minutes. Sprinkle coriander as a garnish.Portion: 8.
Temp: 300ºF.
Time: 25 mins.

Posted in: Ayurvedic Blog

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