Eggplant Bharta

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"Not quite your traditional bharta, this incorporates poblano chiles to enhance the smokiness and serrano chiles (optional) for a little kick. The smoky flavor of the charred eggplant and poblano peppers plays nicely against the sweetness of the tomatoes. This veggie dish is a perfect starter or side dish."

Original recipe yields 4 servings


  • Serving Size: 1 (200.3 g)
  • Calories 357.7
  • Total Fat - 25.5 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0.6 mg
  • Sodium - 606.6 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 6.3 g
  • Sugars - 3 g
  • Protein - 11.7 g
  • Calcium - 148.4 mg
  • Iron - 3.5 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.1 mg

Step 1

Rub the eggplants with a bit of oil, puncture them to enable steam to escape, and grill them over a gas flame or grill until the skin is charred and they're cooked through.

Step 2

Rub the poblanos with oil and place over a grill basket and grill them over a gas flame as well until the skin gets charred.

Step 3

Set the eggplant and poblanos aside to cool while you slice the onions and mince the ginger.

Step 4

Peel the charred skin off the eggplant and poblanos and mash them together into a pulp. Heat the oil and add the minced ginger. Sauté for a minute and add the onions until they become translucent. Add the tomatoes and cook down until thick.

Step 5

Add the salt and turmeric, stir, and then add the mashed eggplant/poblano mixture. Add half of the chopped cilantro. Stir, cover, and simmer on a low heat for about 10 to 15 minutes until the flavors of the ingredients combine.

Check every couple of minutes to see if there is sufficient moisture. (If not, sprinkle in some water and cover again).

Step 6

Transfer to a serving dish, drizzle with lime juice, and garnish with the remaining cilantro. Serve warm with pita bread or Indian roti.

Tips & Variations

No special items needed.