Smoky Indian Eggplant Bharta with Charred Scallions
Discover the rich, smoky flavors of traditional Indian Bharta, enhanced with charred scallions for a deliciously unique addition.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Preheat the Grill
Preheat your grill to medium-high heat.
- 2
Prepare Eggplants
Pierce the eggplants with a fork to allow steam to escape.
Tip: For an extra smoky flavor, cook the eggplants directly over an open flame.
- 3
Grill Eggplants
Brush them with oil and place them on the grill for about 25-30 minutes, turning occasionally, until the skins are charred and the insides are soft.
Tip: Ensure eggplants are fork-tender before taking them off the grill.
Preparing the Bharta Base
- 1
Sauté Spices
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 2
Cook Aromatics
Add onions and sauté until they turn golden brown, then add garlic, ginger, and green chilies.
How to Make Smoky Indian Eggplant Bharta with Charred Scallions
Total time: 2 h · Yields 4 servings
- 1
Extracting Eggplant Pulp
Allow eggplants to cool slightly, then scoop out the flesh.
- 2
Mixing the Base
Add tomatoes to the pan and cook until they soften, then add spices.
- 3
Combining Ingredients
Stir in eggplant pulp, mix well, and cook for 10 more minutes.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the bharta base a day in advance. Grill the eggplants and combine just before serving for freshness.
Can I use other vegetables?
You may substitute some of the eggplants with zucchini for a different texture.
Is this dish spicy?
It has a mild to moderate heat level that can be adjusted by varying the number of green chilies.
Can I make this dish vegan?
Yes, make sure to skip any dairy accompaniments and replace ghee with oil.
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