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4
Medium
35 min
By Torie True
Published 2021
This North Indian aubergine dish, known as baingan bharta, is India’s answer to the Middle Eastern baba ganoush. I first ate it in Rajasthan and immediately knew that it was something I wanted to cook back at home. It’s comforting and warming and works well on its own, with paratha or chapati, and as part of a larger spread. The aubergines are best cooked over a gas flame or barbecue to give them a smoky aroma. You can soften them in an oven, they just won’t have the same smoky edge.