Tuesday, December 7, 2010

Roasted eggplant with chickpeas (Bharta)

 Roasting or grilling any vegetable brings out its best flavors. Grilled onion and capsicum with fresh paneer (cottage cheese) sprinkled with chaat masala, lemon juice and chilli powder is a mouthwatering treat. Roasting or grilling an eggplant gives it a nice an smokey flavor and a creamy texture. Bharta is a dish similar to babaganoush but with Indian spices and flavors. The eggplant is first fire roasted   till the skin is charred and then mashed after removing the skin. I usually add peas in my bharta but this time I tried it with chickpeas.


Eggplant 1 large
Onion 1 cup chopped
Green chillies 1-3
Ginger garlic paste 1 tsp
Tomatoes chopped 1
Capsicum/ sweet peppers (half large one or 2-3 small)
Panch phoran 1tsp
Turmeric, red chilli powder, garam masala, cumin- coriander powder and salt as per taste
chickpeas 1 cup boiled 
Green peas  (can be added instead or chickpeas. I added a handful or green peas along with chickpeas)
Cilantro leaves for garnishing 
Oil for cooking

 Grill the eggplant till the skin is charred, then peel and mash it well. Heat some oil and add panch phoran, the ginger garlic paste, slit green chillies and the chopped onion and cook till it is slightly brown. Add all the dry masalas, chickpeas and capsicum. Mix well and add the eggplant. Add the frozen peas (if adding), chopped tomatoes, and lemon juice. I sometimes use roasted tomatoes just for the added smokey flavor but fresh tomatoes taste good as well. Garnish with cilantro leaves and chaat masala.

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