I LOVE bharta! It’s creamy, smoky, flavorful, and meaty for a vegetarian dish.
I’m not sure which came first, baba ghanoush or bharta, but they’re both amazing. And luckily for me, one is Punjabi and I know how to make it. It’s a crowd pleaser, whether for a nice cozy dinner at home or a fun dinner party. The dish that’s a bit of an all-arounder, meaning that you could make it as part of the main course or to serve as a dip. It works well with a nice crusty sourdough or a fluffy roti.
Traditionally, it’s a fall or winter Punjabi dish, we would have this as the temperatures cooled down and eggplant came into season. But thanks to modern day supermarkets you can buy eggplant nearly year round and make this tasty dish.
It’s definitely not the easiest of dishes to make. Instead it’s tedious and requires a bit of focus. All of that said, it’s well worth the effort. This dish is just so flavorful and robust in it’s texture. The recipe is a bit deceptive, in that 9 eggplants seems like it would be enough to feed a small army, but keep in mind that they cook down to nothing! Also, there’s no hard and fast rule as to how smooth you have to make your bharta. Personally, I like it slightly chunky, I think it gives it even more texture and chewiness, but you do you.
6 servings per container
- Amount Per ServingCalories466
- % Daily Value *
- Total Fat
- Saturated Fat 2.8g 14%
- Sodium 29mg 2%
- Potassium 2963mg 85%
- Total Carbohydrate
- Dietary Fiber 45.3g 182%
- Sugars 39.5g
- Protein 13.1g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.