Shimla Eggplant Bhartha - Smoked Eggplants pureed with bell peppers and spices

Shimla Baigan Bhartha

It is amazing how flavorful roasted vegetables can be. This recipe mixes up very quickly, just needs a little investment of time while roasting the vegetables.

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves 4

Ingredients

2 medium eggplants
1 green bell pepper
1 red bell pepper
2 tablespoons oil
1 teaspoon cumin seeds
1 onion finely chopped
2 teaspoons very finely shredded ginger
1 teaspoon minced garlic
1 teaspoon minced green chillies
1 teaspoon salt
1 teaspoon cumin-coriander powder (mixture of cumin and coriander in equal proportions)
2 teaspoons tomato paste
1 cup frozen green peas (thawed)
1/2 cup chopped cilantro leaves
1 teaspoon chat masala

Method of Preparation

1. On an open flame, gas or grill roast the eggplants and peppers till the skin turns black. For the eggplant the outer skin should char and begin to crack.
2. Place the peppers in ziplock bags to cool for 10 minutes, the moisture helps with peeling the skin off. The eggplant can be placed on a plate.
3. Remove the dark burnt outer skin from the eggplant and the peppers.
4. Coarsely chop the peppers.
5. Heat the oil and add the cumin seeds, followed by the onion, ginger and garlic.
6. Saute this till the onions begin turning golden, add in the eggplant and peppers and mix well, mashing the mixture while stirring.
7. Add in the chillies, salt, cumin-coriander powder, tomato paste and continue mixing on medium heat. Cook in this manner for about 5 minutes.
8. Add in the peas, cilantro and chat masala.

Complementary Wines: Cider: hard, Muscat: orange, Riesling: Late Harvest, Tea: Darjeeling

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