Home > Recipes > Eggplant - Brinjal bharta

Eggplant - Brinjal bharta

28 Oct 2017   Shanti Gowans
Eggplant         4 to 5 medium size
Onions           150 gms
Ginger strips  15 gms
Tomatoes       150 gms, finely chopped
Coriander       1 bunch, finely chopped
Sunflower oil   100 gms

Grind spices together
Green chilli           1
Peppercorns         10
Garlic cloves         2 
Turmeric powder  1/2 tsp

Salt                       to taste
Pepper                 to taste    
Red chilli pwd      to taste

- Grease eggplant and roast them on a medium fire.
- Remove skin and mash the pulp.
- Heat oil in a pan and fry onions until transparent.
- Add ground spices and ginger strips.
- Now add mashed eggplant and stir until slightly brown. 

- Add chopped tomatoes, salt, pepper and chilli to taste .
- Place in a medium oven for 15 minutes.
- Sprinkle coriander as a garnish.
Portion: 8. Temp: 300ºF. Time: 25 mins.


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About Shantiji

Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography

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