Roasted Eggplant Spread

Prep time:
20 mins
Total time:
40 mins

Ingredients:

2 eggplants

2 red onions (finely chopped)

3 tomatoes medium size (finely chopped)

2 tablespoon olive oil

2 teaspoon cumin seeds

4,5 small garlic (minced)

1 tablespoon Freedom spice blend

1/2 teaspoon freedom spice blend for frying cherry tomatoes

1 teaspoon Kashmiri red chilli powder

Salt & pepper to taste

2 tablespoon olive oil

8,10 cherry tomatoes

1/3 cup coriander leaves ( roughly chopped )

8,10 mint leaves ( roughly ch0pped )

This Smokey eggplant mash recipe is very popular in north India by the name of (Baingan ka Bartha) In this recipe I have kept the style of cooking this dish bit traditional yet given a bit of modern twist when it comes to incorporating flavors as that’s my best forte anyways. I love to create my traditional recipes in the most healthiest ways. This dish is made with my favorite freedom spice blend which gives this dish a unique flavor and at the same time brings a delicious experience to your dining experience. I am sure this will be your favorite in no time . I have uploaded a reel video on Instagram where you can see the steps how to make this dish . Hope you enjoy making this dish!

Method:

Roast eggplants over the flame on the open flame, making sure gas is on high flame and keep changing sides of eggplant to ensure it gets charred and roasted from all sides . This process give a unique flavor which you might not get while roasting in oven

If you don’t have open flame gas that’s fine , Roast eggplants in the oven at 240 Celsius for 20 -25 minutes until skin starts to char on all sides.

Once done peel eggplants, mash it to a pulp and set aside

On a low medium heat in  large pan add olive oil, add in cumin seeds, let them splutter, add minced garlic Sautee until fragrant

Then add finely chopped onions Sautee until translucent and pink in color

Once onions starts looking translucent add chopped tomatoes cook for few minutes

Add freedom spice blend, Kashmiri red chili powder,  salt and pepper to taste, cook further for 1,2 minutes then add roasted mashed eggplants mix well and cook for 2, 3 minutes . at this stage you can additional avocado oil if you want

You can add jalapenos if you want this dip to be bit spicy, Kashmiri chili powder wont make this recipe hot as its purpose is to provide beautiful color and unique flavor

Transfer dip into a bowl and in the same pan add lime avocado oil or olive oil, add cherry tomatoes, add 1/2 teaspoon  freedom spice blend and  fry them until tender

Once cherry tomatoes are tender and charred enough switch off heat , add chopped coriander and mint leaves mix well

Spread it on top of the eggplant dip sprinkle some nuts of your choice, drizzle avocado oil when serving  and enjoy with your favorite bread, pita crisps or naan bread

Notes:

  • In this recipe while cooking specially garlic I sautéed it until they went little bit brown in color to get bit Smokey taste
  • And make sure you cook onions on a very low medium heat until they are pink in color and brings sweetness
  • I love using Pink Himalayan salt in my recipes
  • I used lime avocado oil to drizzle while serving and used it  coating cherry tomatoes while stir frying them
  • For this recipe you have to stick to fresh tomatoes not puree, using can tomatoes will turn this recipe into a curry kind of texture not dip
  • This dip can be stored in the fridge for at least 4,5 days in airtight container