French Eggplant Bharta
A French twist on the Indian-inspired eggplant bharta, with a rich and smoky flavor.
Ingredients
- ●1 medium eggplantany variety, but firmer works best
- ●1 cup crunchy onionsthinly sliced
- ●2 cloves fermented garlicminced
- ●2 tsp baingan bharta spice mixavailable at most Indian grocery stores
- ●2 tbsp buttersalted
- ●1/4 cup crème fraîcheoptional
- ●1/4 cup basilchopped
- ●to taste saltflaky sea salt works best
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the eggplant in half lengthwise and place it on a baking sheet, cut side up.
- 3
Drizzle the eggplant with 1 tablespoon of butter and season with salt.
- 4
Roast the eggplant in the oven for 30-40 minutes, or until it's tender and caramelized.
- 5
While the eggplant is roasting, heat the remaining 1 tablespoon of butter in a large skillet over medium heat.
- 6
Add the thinly sliced onions to the skillet and cook, stirring occasionally, until they're dark golden brown and crispy.
- 7
Add the minced garlic to the skillet and cook for 1-2 minutes, or until fragrant.
- 8
Add the baingan bharta spice mix to the skillet and cook for 1 minute, stirring constantly.
- 9
Once the eggplant is done roasting, let it cool slightly, then peel off the skin and chop it into a rough mash.
- 10
Add the eggplant mash to the skillet with the onions and spices, and stir to combine.
- 11
Season the bharta with salt to taste, then serve hot, garnished with chopped basil and a dollop of crème fraîche if desired.
- 12
Serve with crusty bread or over rice for a filling meal.