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| Aubergine( baigan Bharta) with Crusty bread and zesty sour cream |
Baigan
bharta can be served as a main course dish with Rice and Phulkas. Baigan bharta
is a traditional Indian Aubergine mash eaten for main course.
However
this is my take on the traditional recipe to suit all the palettes. Although
some people make pâté in a terrine or a bread tin, the recipe I am showing here is rather
simple and would not require that. Aubergine pâté can be served with crusty bread, a perfect
vegetarian dinner party starter. This is also a make a head dish, so less to
worry on the day you have to serve. It can be served warm. I serve mine with
zesty sour cream it goes so well with the Aubergine mash but replacing it with
some salad or chutney is also a very good idea.
If
you are a vegetarian this is a perfect recipe for you, and if you are a vegan
you will only have to skip the sour cream.
Serves: 3 to 4
Ingredients:
For
the Baigan Bharta / Aubergine (Eggplant) Mash/ pâté
One
firm glossy and heavy Aubergine
3
small onions finely chopped
3
small tomatoes finely chopped
1
tsp. ginger garlic paste
3
to 4 Curry leaves (optional for the pâté)
1
green chilly seeds removed chopped (optional)
A
pinch Hing/ asafetida (optional for the pâté)
½
tsp. Cumin seeds
½
tsp. Mustard seeds
½
tsp. Chilly powder (optional for the pâté, substitute with Black pepper)
Turmeric
powder (1/2 tsp)
Coriander
powder (1 tsp)
Blanched
Peanuts crushed (1/4th cup)
Water
(1 cup)
A
tbsp. Oil
Salt
to taste
Coriander
to garnish
To
serve (for pâté)
A
loaf of Crusty bread or as required per serving.
Sour
Cream (2 -3 tbsp. per serving)
Zest
of a Lime (grated rind of 1 lemon)
Method:
Step
1 (Smoky Aubergine)
Although
there is a long list of ingredients you can skip some of the ingredients for
the pâté.
Start
by scoring the aubergine ( not too deep, roughly to ease removing the skin after
its baked), massage a little oil all over the aubergine , cover it with foil
place it on a baking tray and place in the oven for 220ᵒC ( for a fan assisted
oven, for other ovens 220 to 250ᵒC will work) and bake for about 40 minutes,
however check after 35 minutes between
as you don’t want the aubergine to burn, just the skin has to turn brown
and interior has to become soft ( as shown in the picture below) for a smoky
taste.
Other
way to do this, which is also slightly quicker way to do it is insert a fork in
the aubergine and roast it to get a similar effect. However, it’s very messy and
I can put it in the oven and forget about it so I use the oven ;).
Step
2:
1.Heat the oil in a large saucepan, Add the about a ½ tsp of cumin and mustard seeds each allow
to splutter, if using curry leaves and a pinch of Hing add it now.
2. Fry the onions, ginger garlic paste and tomatoes( adding a little
salt at this point will speed up the process)
for about 12 – 15 minutes or until mushy. Add the spices and a green
chilly, stir well. Add a ladle of water and cook on low flame, for a mushy
consistency.
3. Check on the Aubergine, using a fork or knife, remove the browned skin;
transfer the fleshy aubergine to a bowl and mash.
4. Add the mashed Aubergine to the tomato and onion gravy, cook for 5
minutes or until well incorporated. Adjust seasoning (add salt at this point)
Add the crushed or powdered peanuts at this point. And turn of the heat. Garnish
with finely chopped coriander
5. You could serve it at this point if serving as Baigan Bharta, if
serving as pâté, blend it to a smooth consistency.
6. For the zesty sour cream, add the grated rind of a lemon to the sour
cream.
7. Serve the pâté alongside the zesty sour cream and toasted or
griddled crusty bread.
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| Deciding on the mash or Pate is tough , I love both ! and you? |
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