Roasted Eggplant Bharta

Roasted Eggplant Bharta is a simple yet flavorful dish that is perfect for a weeknight meal. The eggplant is roasted until tender and then mashed with spices and cilantro. The result is a creamy, smoky dip that can be served with rice, roti, or pita bread.

Eggplant bharta is a popular dish in India and Pakistan. It is typically made with roasted eggplant, onions, tomatoes, and spices. The dish can be traced back to the Mughal era, when it was served as a side dish to meat dishes. Over time, the dish evolved to include more vegetables and spices. Today, eggplant bharta is a staple in many Indian and Pakistani homes.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 large eggplant
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon red chili powder
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplant in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with cumin, coriander, turmeric, chili powder, and salt.
3. Place the eggplant halves on a baking sheet and roast for 30-35 minutes, or until tender.
4. Remove the eggplant from the oven and let cool slightly.
5. Scoop the flesh of the eggplant into a bowl and mash with a fork.
6. Add the cilantro and stir to combine.
7. Serve warm with rice or roti.

Why It Works

• Roasting the eggplant brings out its natural sweetness and smokiness.
• The spices add a complex flavor to the dish.
• The cilantro adds a fresh, herbaceous note.
• The dish is easy to make and can be served with a variety of sides.