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 Indian 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, a fall or winter food, 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, gives it even more texture and chewiness.