Babghanoush With Pita Bread
Enjoy the burst of surprising flavour with this aubergine mash and pitas.
Chef Ripudaman Handa's Chatpata Kand recipe

- 4

Cooking Time

-20 min


- Medium

Preparation Time

- 30 min


  • 1 onion
  • 1 tsp garlic
  • 1 half eggplant
  • 5 to 6 Pita bread
  • 1 tbsp red wine vinegar
  • 2 green chillies
  • Few red cabbage leaves
  • 4 tsp mayonnaise
  • black pepper powder
  • salt
  • oil


  1. 1

    Slice the aubergine/eggplant horizontally.
  2. 2

    Grease a baking tray with oil.
  3. 3

    Place the eggplant pieces on the tray.
  4. 4

    Bake this in a pre heated oven for some time.
  5. 5

    Once baked, de skin the aubergine.
  6. 6

    Cut it into small pieces.
  7. 7

    Meanwhile, heat the pita bread on a grilling pan.
  8. 8

    Heat a pan with oil.
  9. 9

    Saute chopped garlic and onion.
  10. 10

    Mix it with chopped eggplant.
  11. 11

    Add a little red wine vinegar black pepper powder, salt, chopped green chillies.
  12. 12

    Cook for a while till flavours are well blended.
  13. 13

    Wash few leaves of red cabbage.
  14. 14

    On the grilled pita bread, place the red cabbage leaves torn into small sections, mayonnaise and the hot eggplant mixture.
  15. 15

    Your babaganoush with pita bread is ready for serving.
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About Chef

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Ripu Daman Handa


Ripu Daman Handa’s shows on LF are all about pushing the envelope of how a traditional dish is perceived and presented. From assisting his mother in the kitchen to offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it’s been a delicious journey for this former gym trainer-turned chef.

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