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Bharta is the Indian name for eggplant, slow cooked with an array of savory spices.

Mealtime: Lunch, dinner
Cuisine type: Indian
Cooking time: 1 hour 15 minutes
Active preparation time: 20 minutes
Number of servings: 4
Dish type: Main, side
Level: Intermediate

 

Nutrition per serving:

Calories: 127.68 kcal
Carbohydrates: 22.32 grams
Fat: 3.09 grams
Protein: 4.16 grams

 

Ingredients:

• 1 pinch asafetida
• 1 teaspoon ground turmeric
• 1⁄2 teaspoon sea salt or more to taste
• 1 to 2 green (Indian bird’s eye) chilies, diced small
• 1 cup green peas, thawed if frozen
• 1 large onion, diced small
• 2 teaspoons extra virgin coconut oil
• 2 to 4 cloves garlic, halved
• 3 cloves garlic, minced
• 1 large eggplant
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 cup cilantro, minced
• 1 inch fresh ginger, minced

 

Directions:

 

Step 1:

Preheat the oven to 375 ̊F (190 ̊C). Using a knife, make 6-8 slits in the eggplant and fill them with garlic halves.

 

Step 2:

Bake the eggplant whole for 30-45 minutes or until soft when pierced with a fork.

 

Step 3:

For a smokier flavor, sear over an open flame until all sides are blackened and eggplant is soft.

 

Step 4:

Set aside to cool. When cool enough to handle, peel the eggplant and mash in a bowl.

 

Step 5:

In a pan, heat the coconut oil over medium heat and sauté onions until soft.

 

Step 6:

Add ginger, chilies and minced garlic and cook for another minute.

 

Step 7:

Add the turmeric, cumin, coriander, asafetida and salt. Stir to combine. Lower heat and cover to meld flavors for a few minutes.

 

Step 8:

Remove cover and add mashed eggplant, peas and cilantro. Cook until heated through.

 

Step 9:

Taste and adjust seasonings.

 

Step 10:

Serve with Rajma (Red Kidney Beans) if desired.

 

 

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