I bought a beautiful basket of organic Asian eggplants at a local farmer's market and wanted to try making INDIAN BAIGAN BHARTA - CHAR ROASTED EGGPLANT DIP, I developed my own variation using fermented black garlic.
The smooth smokiness of fire-roasted eggplant made me think that some sweet sticky black garlic would pair nicely. This was actually the first time I've used black garlic at home. When I opened up the cloves I was struck by its heavenly caramelized smell and molasses like texture. It reminded me of red miso paste, so I thought why not combine these three rich savory foods into one bangin' dish.
|Top: black garlic, Bottom: red miso|
Bangin' Bharta with Ginger, Miso and Black Garlic
12-baby Asian eggplants
4-cloves of black garlic
2-tsp red or mellow miso
1"-finger of ginger
2-tsp whole cumin seed
1-tsp smoked paprika
1 to 2 tsp lime juice or apple cider vinegar
Salt to taste
- Preheat oven or grill to 450F.
- Cut eggplants in half lengthwise and arrange the halves on a baking sheet skin-side down.
- Sprinkle salt over the eggplant and let rest while preparing the other ingredients.
- Core and deseed the tomatoes.
- Peel the skins off the garlic.
- Finely mince the chilli and shallot.
- Add the tomato, garlic, miso, ginger, and lime juice to a high speed blender (I use a NutriBullet, which
- After 15-20 minutes your eggplants should release some water, pat them dry with a clean towel and arrange on a baking sheet cut-side down if baking.
- Bake or grill your eggplants for 15-20 minutes until the skins begins to crinkle and char.
- When done the inside of eggplant should be easy to scoop out. Separate the inside from the skin using a spoon into a large bowl, reserving the skins.
- (Optional) Finely chop the skins if you want to use them and add to the bowl.
- Crush the cumin seed in a mortal and pestle or process in a spice grinder.
- Roughly chop the cilantro, reserving a bit for garnish.
- Add all remaining ingredients except the paprika to the bowl.
- Pour the tomato mixture into the bowl.
- Mash and mix together with a fork until well combine.
- Sprinkle the top with paprika and garnish with cilantro.
Enjoy with homemade nan or brown rice crackers.
|Bangin' Bharta served with homemade brown rice crisps|