Baigan bharta
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| Associated national cuisine | Bangladesh, India, Pakistan |
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| Main ingredients | Eggplant, with onions, tomatoes and spices |
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Baingan bharta (mashed eggplant) is a South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. It is primarily a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with smoky flavour. The smoked and mashed eggplant is then mixed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In states such as Bihar and U.P. it is served hot with a famous dish called as "Litti."
In Pakistan and Bangladesh, baingan bharta is part of popular cuisine, while in India, it is part of the cuisines of many states, including Karnataka, Bihar, Maharashtra, Punjab, and West Bengal.
The dish has several regional names, such as: baingan ka bhurtha (Hindi: बैंगन का भरता, Urdu: بینگن کا بھرتہ), baingan da bhurtha (Punjabi), pura begena chatoni (Assamese: পুৰা বেঙেনা চাটনি), wangyacha bharit (Marathi: वांग्याचं भरीत), ennegayi (Kannada: ಎಣ್ಣೆಗಾಯಿ), begun bhôrta (Bengali: বেগুন ভর্তা, and olo (Gujarati).
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