by: Max M Rasmussen

Eggplant puré - Eggplant Dip - Baba ghanoush - Baingan bharta

Eggplant puré - Eggplant Dip - Baba ghanoush - Baingan bharta - Max M Rasmussen
I'm not much for eggplant. It's like a dry and boring version of the cucumber. Which is already the world's most boring vegetable. But if the eggplant is cooked just right, it can be really delicious in both taste and texture. Eggplant puré is one of the "good" cooking methods. Here are two different versions from both the Mediterranean and Asia. With some variations on top.


Mediterranean style

  • 1 kg (2 lbs) eggplant (usually 2 pcs.)
  • 1 small onion
  • 4 roasted peppers (can be omitted) 
  • 3 cloves garlic
  • 2 tsp chopped parsley
  • 5 tbsp olive oil
  • 3 tbsp  lemon juice (equivalent to 1/2 lemon)
  • salt and pepper

Additional ingredients if you want to have Asian style (Baingan bharta)

  • 4 dl (1½ cup) coconut milk or 5 dl (2 cups) canned tomatoes (usually 2 cans)
  • 1 tbsp chopped / grated fresh ginger
  • 1 tbsp turmeric
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander 
  • 1 small strong green chili 
  • 2 tbsp chopped fresh cilantro/coriander.


Cut the eggplants in half, sprinkle them with salt and let them soak for half an hour. This makes them less bitter.

Rinse of the salt and bake them at 200°C (390°F) for approx. 1 hour. Until the "meat" is so soft that it can be scraped off with a spoon.

Mediterranean style

The Mediterranean style is to keep most of the ingredients raw and to serve  it cold. This makes it a little more fresh.

Chop the onions, peppers and garlic.

Mix all ingredients in a bowl. Add olive oil the consistency is creamy.

Serve cold.

The Asian style

In the Asian style the puree is cooked with ingredients.

Brown the ginger, onion, chilli and spices in oil for approx. 5 minutes.

Scrape the eggplant "flesh" into the pot.

Save some coriander for later to use as decoration.

Add the remaining ingredients and let the mixture simmer. Keep stirring occasionally until thick and creamy.

Serve hot.