Bangladeshi-style Eggplant Bharta

Ingredients

In this Bangladeshi adaptation, the Italian Sformato di Melanzane is transformed into a spicy and flavorful Eggplant Bharta. The original dish typically includes ingredients like Parmesan cheese and breadcrumbs, which are not commonly used in Bangladeshi cuisine. Instead, our version focuses on the bold flavors of Bangladeshi spices and the natural creaminess of roasted eggplant. We alse have the original recipe for Sformato di melanzane, so you can check it out.

• 2 large eggplants (about 500g) 2 large eggplants (about 500g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, chopped 2 tomatoes, 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 chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prick the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until the eggplants are soft and the skin is charred.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
5. 5.
   Add the chopped tomatoes to the pan and cook until they soften.
6. 6.
   Mash the roasted eggplants using a fork or potato masher until smooth.
7. 7.
   Add the mashed eggplants to the pan and mix well with the onions and tomatoes.
8. 8.
   Stir in the cumin powder, coriander powder, turmeric powder, chili powder, and salt. Cook for another 5-7 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro and serve hot with rice or flatbread.

Treat your ingredients with care...

• Eggplants — Make sure to prick the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Cumin powder — For enhanced flavor, dry roast whole cumin seeds in a pan until fragrant, then grind them into a powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For a smokier flavor, you can char the eggplants directly over an open flame instead of roasting them in the oven.
• Adjust the amount of chili powder according to your spice preference.
• Adding a squeeze of lemon juice before serving can enhance the tanginess of the dish.
• Serve the Eggplant Bharta with a dollop of yogurt on top for a cooling contrast to the spiciness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Bangladeshi-style Eggplant Bharta hot as a main dish with steamed rice or alongside warm flatbread such as roti or naan. It can also be served as a side dish alongside other Bangladeshi curries and accompaniments.

Presentation advice

Garnish the Eggplant Bharta with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant purple of the bharta to stand out. Pair it with a side of rice or flatbread for a complete and visually appealing presentation.