Baked eggplant purée with seasoned yogurt (Baigan bharta) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 262) by Yamuna Devi

  • coriander leaves
  • eggplants
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and sour cream for yogurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Three-dal delight (Moong urad toovar dal); Curried whole brown chickpeas (Chole)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and sour cream for yogurt.

  • MelMM on January 31, 2019

    This is my favorite baigan bharta recipe that I've been making for 30 years.

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