Bhartha with style ! Roasted Eggplant with Garlic Raita and cherry tomatoes

Recipe: Serves 4

There are 4 components to this dish, and they can be made in advance and assembled just before serving. Serve with toasted sourdough, naan, or pita.

Raita, Eggplant, Tadka, Cherry Tomato Topping — in the sequence they appear on the serving plate or platter.

For Eggplant

Ingredients:

Method:

1. Preheat the oven to 400°F. You can also grill it for a smoky flavour. Coat the eggplant with oil. In the same tray, add garlic cloves/head. Bake until cooked through and soft.
2. Once cold, peel the eggplant and finely mash it with a fork. Do not use a blender to make a paste. Keep aside in a bowl.
3. Add the remaining ingredients to the eggplant bowl. Taste and add more cilantro, mint, or chilli if desired. EXCEPT GARLIC.

Garlic Raita (Yogurt)

Ingredients:

Method:

Mix everything with a whisk until smooth and spread onto the platter or bowl you are planning to serve in.

Tadka

Thaw the Tadka bag and take out the amount needed for topping. You can use more than the mentioned amount. No need to cook this.

Cherry Tomato Topping

Ingredients:

Method:

1. Heat olive oil in a pan over medium heat.
2. Add cumin seeds and cook until they splutter.
3. Add cherry tomatoes, salt, and red chili powder. Stir to combine.
4. Cook until the tomatoes are blistered and softened.
5. Add water and let it simmer until the sauce thickens slightly.

To Assemble:

1. Spread the garlic raita on a serving platter.
2. Top with the roasted eggplant.
3. Add the Tadka over the eggplant.
4. Spoon the cherry tomato topping over everything.
5. Drizzle with a little olive oil and serve immediately.