Eggplant Bharta Recipe With Indian Dosas
This Kapha-balancing shaggy mash that can be eaten cold as a dip is perfect as a side dish or entrée. I encourage you to make a few serves ahead of time and keep it in the fridge to be enjoyed as a snack with batons of raw carrot, celery, and cucumber.
Note: All doshas should eat tomato only in moderation. Learn more about eating for your doshas here.
- 1 large eggplant (aubergine)
- extra virgin olive oil, for brushing
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2.5 cm (1 inch) piece of ginger, peeled and grated
- 2 garlic cloves, crushed
- ½ small green chili, seeded and finely chopped
- 1 tomato, finely chopped (to yield ½ cup)
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- Celtic sea salt, to taste
- 2 tablespoons finely chopped coriander (cilantro) leaves, to serve (optional)
- Cut three or four slits in the eggplant, then brush the eggplant with a little olive oil.
- Heat a medium frying pan over medium heat, then fry the eggplant for 10 minutes, turning frequently, until it is soft and charred.
- Remove from the heat. When cool enough to handle, remove and discard the skin.
- Mash the flesh and set aside.
- Heat the ghee in a clean frying pan over medium heat and add the cumin seeds.
- Cook for 1 minute, then add the onion and cook for another minute.
- Add the ginger, garlic, and chili, then cook, stirring frequently, for 1 minute.
- Add the tomato and ground turmeric, coriander and cumin, then continue to cook, stirring frequently, for 3 minutes.
- Add the mashed eggplant, garam masala, and salt. Stir to combine and cook for a further 2 minutes.
- Top with the coriander leaves (if using) and serve with Indian dosas.
(VATA & KAPHA)
- 110 g (3¾ oz/½ cup) urad dal
- 1 teaspoon fenugreek seeds
- pinch of Himalayan salt, plus extra to taste
- 210 g (7½ oz/1½ cups) quinoa flour
- 1 liter (35 fl oz/4 cups) filtered water, plus extra for soaking ghee, for shallow-frying
- Soak the urad dal and fenugreek overnight in a bowl of filtered water with the salt.
- Rinse the dal, place in a blender with the flour and blend to a fine paste.
- Add enough of the water to make a thin batter. Pour into a large heatproof bowl.
- Heat the oven on 200°C (400°F) for 10 minutes, then turn the oven off.
- Set the bowl in the oven for 15 minutes or until the batter is slightly bubbly and frothy (this traditional fermenting step is optional – the taste is the same whether you do it or not). Remove from the oven and season with salt.
- Heat a frying pan over high heat and add a small amount of ghee.
- Ladle about 80 ml (2½ fl oz/¹₃ cup) batter into the pan and quickly swirl to spread evenly over the base of the pan.
- Add a few drops of ghee. When the edges are looking crisp, fold the dosa in half and remove it from the pan.
- Repeat with the remaining batter.
Recipe and images from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books) available now in all good bookstores and online.
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