Aubergine [eggplant] paté (Mrs Kapoor's Baigan bharta) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 237) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Serve with Punjabi breads and lassi, as a dip, on toast, or with any Indian meal.

  • Ganga108 on August 11, 2023

    One of Madhur's several recipes for Baingan Bharta, on P237 in my edition. I roasted a whole lot of eggplants in Autumn and froze the pulp. This is the first recipe I am making with the pulp, and it is delicious. (I was a bit afraid that freezing would impact the flavour, but it didn't). So with pre-roasting it is a very easy dish to make. (I also used some of our chunked, frozen summer tomatoes, so super easy.) Baingan Bharta is variously labelled as dip, spread, snack, curry, side dish, and it is all of these. Very versatile. It always looks gorgeous with the red of the tomatoes and green of the herbs shining through.

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