Whenever I go to an Indian restaurant, this dish is always on my table. This easy eggplant “curry” has a soft, luscious texture that works well as a dip for bread or poured over rice. Iconic aromas of Indian spices blooms from it, with a little kick of heat to wake up your taste buds! It is also vegetarian and vegan friendly, AND it is gluten-free!
RELATED RECIPE: Eggplant Thai Basil Stir-Fry
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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perfect pronounciation..ur toooo cute.. i’ve never tried baigan bharta even though am an indian..am definitely gonna do dis tmmrw..thnk u fr di recipe..
I wish I could send you my grandmom’s recipe of Baingan bharta!!!😍 You’ll surely surely love it!!!😍😍
I tried it today, I didn’t use peas , instead of fresh tomato I used our Italian “passata di pomodoro” and I added some garam masala, it went just fabulous! Thanky so much for a good recipe. I ate it with home-made cheese naan (made by me …lol), it was really good.
I’ve been so many times to Indian restaurants here in Italy but they are kinda adapt their food to soft italian taste, so I really enjoyed real Indian recept spicy and fool of taste like it has to be!
Will Thai long eggplant be good in this recipe too? Thanks for eggplant recipe ka. I”m an eggplant lover!!!!
Yes it would.
The eggplant Curry I used to get was not really hot but it was very well spiced and just a little more tomatoey. I had this at least once a week. 😉 it came with hot freshly made garlic naan straight from the Tandoor oven. It came with half a plate of rice and a metal bowl with two small handles had the curry in it for me to mix. I swear that bread was flaky on top and I could have just ordered two baskets of bread! LOL