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Nov 22, 2004 08:47 AM

bhaingan bhartha

  • m

Does anyone have a really good, tested recipe for bhaingan bhartha? I'm having a dinner party next weekend and it was specifically requested by a friend of mine, but I can't seem to find anything that looks like it would be exceptional.

thanks for the help.


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  1. the key to supreme baingan bhartha is simplicity ... which style does your friend want? punjabi?

    i can show you how to make out of this world maharastrian baingaan bhartha, its out of this world. but you will need to get hold of good quality baingan, which is hard in the usa (much easier here in london thankfully).

    4 Replies
    1. re: howler

      Which kinds of eggplant do you like to use?

      We have some here that I love - I think they are called Coeur Rouge, and they are white and light purple on the outside, large, and very, very dense.

      1. re: snackish

        "Which kinds of eggplant do you like to use?"

        medium sized and intensely purple-black. also, mustn't have any water running out when you peel their skins off after roasting.

        1. re: howler

          I can get a hold of decent, but probably not completely superlative, eggplant. I'll be at my folks in the VA suburbs (which actually has pretty good markets) instead of here in NYC, so my options are a little more limited, but I think I can get some good stuff at one of the gourmet markets.

          I would LOVE the recipe for the maharastrian style, if you could pass it along.

          thanks for the replies!


          1. re: micah

            enjoy - except i'd use two medium sized baingaans instead.