Baingan Ka Bhurta is the South Asian equivalent of Turkish Baba Ganoush.
The word Bhurta means a mash …this eggplant mash was traditionally made by burying the eggplants under the hot ashes in clay ovens. There are several different methods of preparing it in different parts of subcontinent but the basic element is the chargrilled eggplant which is mixed with different combinations of spices and vegetables. Some recipes add tomatoes, garam masala, ground cumin and coriander but my mother always made it very simple with just salt and freshly ground black pepper.
The actual smoky flavour of eggplant shines through with added creaminess of butter. For a dairy-free version replace butter with extra virgin olive oil.
In South Asia Bhurta is served as a side dish with lentils or meat main.
For Baingan ka Bhurta :
4 medium eggplants
1 onion, finely chopped
1 stalk green onion, finely chopped
1 green chilli pepper
3/4 cup butter
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
Salt to taste
Fresh or dried parsley for garnishing
This Is What You Do :
Whatever method you are using to cook, prick the eggplants first with fork .
To roast on stovetop, wrap in foil paper and place the eggplant directly over burner on medium heat. Keep turning at intervals till the skin is charred and flesh really soft.
Or you can wrap them in foil and grill on skillet grill or BBQ grill, turning at intervals till the flesh collapses when touched.
To roast in the oven, cut the eggplants into halved, place them in a greased deep dish, skin side up under broiler for 5-7 minutes, switch the heat from broiling to baking and let them cook till really tender. Different sized eggplants take different time cooking but usually it’s between 40 minutes to 1 hour.
Let them cool down, scoop out the flesh with the help of a spoon.
Heat a sauce pan on medium heat, melt butter. Add eggplant flesh and mash it up with a fork while mixing with butter. Take off heat add onions, green onions, green chilli pepper, lemon juice, black pepper and salt. Sprinkle dried parsley and serve hot with roti or pita bread.