Warm Indian Eggplant Dip (Baigan Ka Bharta)

Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


  1. Roast the eggplant in a 400°F oven for 45 minutes or until soft.
  2. 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.
  3. Saute for 5 more minutes.
  4. Cool and scoop the eggplant from the peel.
  5. Mash or blend until smooth.
  6. Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
  7. Serve warm with toasted pita or naan.
Most Helpful

5 5

I made the recipe for my husband, who is Punjabi, but I have never personally tasted it before. I thought it tasted very good! Having said that, he liked it too, but then asked me to add in some pre-mixed masala to accomodate his unusually spicy tastebuds. I would definitely make this again and recommend it for others to try.