Spicy Mashed Eggplant Delight

Ingredients

In this North American adaptation of Bhorta, we have incorporated a few changes to suit the local palate. We have added a touch of heat by including chili peppers and increased the spice level to cater to the preference for bolder flavors. Additionally, we have adjusted the cooking technique to roast the eggplant in the oven instead of open flame to make it more accessible for North American kitchens. We alse have the original recipe for Bhorta, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 green chili peppers, finely chopped 2 green chili peppers, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 9g
• Protein: 3g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the whole eggplants on a baking sheet and roast them in the preheated oven for 40-45 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a bowl, mash the roasted eggplant flesh using a fork or potato masher until it reaches a smooth consistency.
5. 5.
   Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
6. 6.
   Add minced garlic and chopped green chili peppers to the pan and cook for another minute.
7. 7.
   Reduce the heat to low and add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the onion mixture.
8. 8.
   Add the mashed eggplant to the pan and mix everything together until well combined. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
9. 9.
   Remove from heat and garnish with fresh cilantro leaves.
10. 10.
    Serve the Spicy Mashed Eggplant Delight hot with naan bread or as a side dish to grilled meats.

Treat your ingredients with care...

• Eggplants — Make sure to choose eggplants that are firm and glossy. The skin should be smooth without any blemishes. Roasting the eggplants brings out their natural sweetness and smoky flavor.

Tips & Tricks

• For an extra smoky flavor, you can char the eggplants directly over a gas flame before roasting them in the oven.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Spicy Mashed Eggplant Delight as a dip with pita chips or vegetable crudités for a delicious appetizer.

Serving advice

Serve the Spicy Mashed Eggplant Delight as a main dish with naan bread or as a side dish alongside grilled meats. It also pairs well with steamed rice or quinoa for a wholesome meal.

Presentation advice

Garnish the dish with a sprinkle of red chili flakes and a few fresh cilantro leaves to add a pop of color. Serve it in a decorative bowl or on a platter to make it visually appealing.