Try this Eggplant Bharta recipe, or contribute your own.
- 1/2 teaspoon turmeric ground.
- 2 garlic cloves minced.
- 1 large eggplant.
- extra virgin olive oil for brushing.
- 1 tablespoon ghee.
- 1 teaspoon cumin seeds.
- 1 small brown onion finely chopped.
- 2.5 cm piece of ginger peeled and grated.
- 1/2 small green chilli seeded and finely chopped.
- 1 tomato, finely chopped (to yield 1/2 cup).
- 1/2 teaspoon coriander ground.
- 1 teaspoon cumin ground.
- 1/2 teaspoon garam masala.
- sea salt to season.
- 2 tablespoons finely chopped coriander leaves to serve (optional).
- indian dosas to serve.
- 1 large eggplant.
- extra virgin olive oil for brushing.
- 1 tablespoon ghee.
- 1 teaspoon cumin seeds.
- 1 small brown onion finely chopped.
- 2.5 cm piece of ginger peeled and grated.
- 1/2 small green chilli seeded and finely chopped.
- 1 tomato, finely chopped (to yield 1/2 cup).
- 1/2 teaspoon coriander ground.
- 1 teaspoon cumin ground.
- 1/2 teaspoon garam masala.
- sea salt to season.
- 2 tablespoons finely chopped coriander leaves to serve (optional).
- indian dosas to serve.
- Carbohydrate 13.0930249999856 g
- Cholesterol 61.0062499484283 mg
- Fat 23.1549624805443 g
- Fiber 2.3800000667572 g
- Protein 1.78118749979611 g
- Saturated Fat 14.6344699876785 g
- Serving Size 1 1 recipe (168g)
- Sodium 8.72124999736145 mg
- Sugar 10.7130249332284 g
- Trans Fat 1.65033249863803 g
- Calories 259 calories
Step-by-step
- Cut three or four slits in the eggplant, then brush the eggplant with a little olive oil. Heat a medium frying pan over medium heat, then fry the eggplant for 10 minutes, turning frequently, until it is soft and charred. Remove from the heat. When cool enough to handle, remove and discard the skin. Mash the flesh and set aside.
- Heat the ghee in a clean frying pan over medium heat and add the cumin seeds. Cook for 1 minute, then add the onion and cook for another minute. Add the ginger, garlic and chilli, then cook, stirring frequently, for 1 minute. Add the tomato and ground turmeric, coriander and cumin, then continue to cook, stirring frequently, for 3 minutes. Add the mashed eggplant, garam masala and salt. Stir to combine and cook for a further 2 minutes.
- Top with the coriander leaves (if using) and serve with Indian dosas.
Swapping the traditional ghee for refined coconut oil changes the finished profile significantly, stripping away the rich, buttery dairy notes that balance the sharpness of raw onion and fresh chili. Cooks frequently ruin this dish by rushing the initial charring phase, leaving the interior rubbery rather than fully collapsed and tender. Achieving the right texture relies entirely on breaking down the eggplant until the flesh yields completely to pressure before it ever meets the spices.
Mastering the Char
Whole eggplants require direct heat to develop the smoky undertones characteristic of good bharta. Slashing the skin in three or four places prevents the vegetable from bursting inside a hot pan as internal steam expands. Turning the eggplant frequently during its 10 minutes over medium heat ensures uniform softening without scorching the exterior beyond use. Puncturing the thickest part with a paring knife serves as the primary visual and textural cue; zero resistance indicates the flesh is ready to cool, peel, and mash.Building the Spiced Base
Whole cumin seeds need precisely 60 seconds in hot fat to bloom their essential oils without burning. Ground spices introduced later require constant stirring over a moderate flame to cook out raw starch flavors within three minutes. Raw garlic and ginger paste burn easily if added simultaneously with dry spices, so stagger the additions carefully according to cooking times. Folding the mashed eggplant into the tomato-onion base for a final two-minute simmer marries the disparate elements into a cohesive, thick mash.
