Eggplant Bhartha

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and have not allowed for overnight refrigeration of the turmeric yoghurt or the 4 to 5 hours resting time for the charred eggplant."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (328 g)
  • Calories 163.3
  • Total Fat - 6 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 26.5 mg
  • Sodium - 381.8 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 7.3 g
  • Sugars - 9.4 g
  • Protein - 11.8 g
  • Calcium - 76.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 18.2 mg
  • Thiamin - 0.2 mg

Step 1

Roast the whole eggplant on a medium-high flame until completely charred, smoky and cooked (about 18 to 20 minutes) and carefully transfer eggplant in a ceramic or steel container and quickly cover with foil and place the lid on top to infuse the smoke and Keep aside for 4 to 5 hours.

Step 2

Peel the skin off the eggplant and chop coarsely.

Step 3

To make turmeric yoghurt, gently mix yoghurt and grated turmeric, place the mix in muslin cloth and hang overnight in the fridge and place a small container under the catch the shey.

Step 4

To make the masala - in a heavy-based pan, heat oil, then add cumin seeds and when crackling add garlic and when aromatic add onions and sautee on medium heat until soft.

Step 5

Add diced tomatoes and cook till soft and then add all the spices, a couple spoons of water, tomato paste and salt and cook for 7 to 8 minutes on medium heat until masala is soft, deep orange and glossy.

Step 6

Now, add chopped eggplant and fold with the masala to heat it through and adjust the seasoning mix in the peas, cherry tomatoes, knob of butter and coriander.

Step 7

Serve with a dollop of turmeric yoghurt and charred chilli and diced spring onion on top.

Tips & Variations


No special items needed.

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