Brinjal Bharta is a traditional Anglo-Indian recipe from the 1860s for a for a classic accompaniment of mashed baked brinjals (aubergines/eggplants) blended with chillies, onions and mustard oil. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Brinjal Bharta.
Prepare the sliced onions, chilies, and lime-juice in the manner directed for potato burta. Take two
fine young brinjals of large size; carefully and thoroughly roast them in a quick ash fire; remove the
ashes and burnt parts of the skin, if any; then open the brinjals, and with a clean spoon remove the
contents to as near the skin as possible, to which add a good tspful of salt and tspful of
mustard oil; work these with a spoon to a perfect pulp, throwing away the lumps or shreds if any;
then mix with it all the onions, chilies, and lime-juice. If not to your taste, add more salt or
lime-juice, according to fancy.
Modern Redaction
Ingredients:
1 white (or red) onion, peeled and finely chopped
2 green chillies, chopped
juice of 1 lime
1 tsp mustard oil
2 brinjals (aubergines/eggplants)
1/2 tsp sea salt
Method:
Combine the onion and chillies in a bowl, squeeze over the lime juice then set aside until needed
Wash the brinjals then place on a barbecue or in a hot oven and cook until the skin begins to blister and the brinjal is cooked through.
Halve the brinjals and use a spoon to remove the contents to as near the skin as possible. Transfer to a bowl and mash to a pulp, discarding any lumps or shreds.
Add in the mustard ooil and salt then stir in the onion and chillies, adding the lime juice to taste.
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