Punjabi Eggplant Bhartha

Moving on to our next ingredient in focus: EGGPLANT!

Traditionally made in Punjab (Northern India), Bhartha is a delicious eggplant-based dish packed with flavor. I have many fond memories of my mom or aunt making bhartha for family dinners. This recipe is an oil-free take inspired on my mom’s recipe. 



1 large globe eggplant

5 whole garlic cloves

2 minced garlic cloves

1.5 large tomatoes 

1 medium yellow onion

1 tablespoon of lime juice

½ cup of vegetable broth 

½ tsp salt

1 tsp turmeric

1 tsp coriander and cilantro dry mix

¼ tsp black pepper

¼ tsp red chilli pepper or to taste

½ tsp amchur (dried green mango powder) 

1 green chili or to taste 

¼ cup of chopped cilantro 


  1.  Make several slits on clean eggplant on each side

  2. Stuff 5 whole garlic cloves in slits, one clove per slit

  3. Roast eggplant until blackened and very soft. Eggplant flesh should be brownish in color. Can roast on stovetop, in oven on broil, or bake in oven. If broiling, broil eggplant for approximately 25 minutes on each side

  4. Once roasted, place eggplant to the side to cool

  5. Once cooled, gently remove skin ensuring complete removal. Mash eggplant flesh and place in bowl mixed with lime juice

  6. Heat pan on medium heat, add 1 tbsp of vegetable broth, add minced garlic and chopped green chilli. Saute until mix starts changing color, approximately 2 minutes

  7. Next add in chopped onion and cook for approximately 4-5 minutes, stirring and slowly adding in remainder of vegetable broth as needed to prevent them from sticking to the pan and burning

  8. Add chopped tomatoes and mix, saute until well cooked and very soft, approximately 7-10 minutes

  9. Add eggplant mix into pan and mix well

  10. Add all ground spices in and mix to combine. Cook bhartha for another 10 minutes on low heat stirring as needed

  11. Stir in cilantro and mix. 

  12. Remove from heat. The bhartha is ready to serve! Enjoy!!


Bhartha is served traditionally with roti (indian flatbread), dahi (yogurt), and fresh cut vegetables. I served this Bhartha with homemade rotiyaan made with a mix of organic whole wheat flour, chickpea flour and corn flour, a mix of freshly cut vegetables and vegan yogurt

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Please DM me anytime with questions and comments! I would love to hear from you

Stay tuned for more recipes and information on eggplants!

Hope everyone has a fantastic fourth of July weekend!!

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