Lunch

Charred Eggplant & Tomato Bharta with Crispy Shallot Oil, Soft Naan & Cilantro Raita

Name: Charred Eggplant & Tomato Bharta with Crispy Shallot Oil, Soft Naan & Cilantro Raita
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 large eggplants (1.5 lbs total); 4 tbsp ghee, divided; 5 shallots, thinly sliced; 4 cloves garlic, minced; 2 tbsp ginger, finely grated; 6 medium tomatoes, diced; 1 onion, diced; 1 tsp cumin seeds; ½ tsp asafetida; 1 tsp red chili powder; ½ tsp turmeric; 1 tsp garam masala; ¾ tsp salt; ¼ cup cilantro, chopped; 1 cup Greek yogurt; Juice of 1 lime; 2 tbsp oil for frying shallots; 4 store-bought or homemade naan breads (or 1 batch flour listed below); Fleur de sel for finishing; [Optional naan: 2 cups all-purpose flour, ½ tsp salt, ¼ tsp baking soda, ½ cup yogurt, 2 tbsp oil, 1 tsp nigella seeds]

A refined, restaurant-quality bharta with whole eggplants charred until the skin blackens, then scooped into a silky purée infused with ginger, garlic, and tomatoes that have been slow-caramelized until jammy. Finished with a decadent crispy shallot oil and served with warm, pillowy naan and a cooling cilantro-yogurt raita.

892calper serving 22gprotein 98gcarbs 42gfat 20min prep 50min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this