Baingan Ka Bharta (with a twist)

 (Sorry I could not take a clear picture before it got devoured.)

I love eating any dish made of eggplant.... be it bharta, baighara baigan, baigam aloo or eggplant parmesan , eggplant lasagne , sweet n sour eggplant with tofu, baba gannoush etc etc. Well as u must have figured out by now, I also love twists ...in stories,in life and ofcourse in food !!
So,Today I tried to make the usual delicious,liked by many baigan ka bharta (roast eggplant) infused with Pesto. Me and my hubby just loved it. Hope you like it too.

Ingredients:

1 big eggplant (huge ones used for bharta or baba ghannoush)
1 Medium sized tomato, chopped fine
1 Medium sized onion, chopped fine
1 tbsp. any neutral oil such as sunflower oil
1/2 tsp. haldi (turmeric powder)
A pinch of asfoetida pdrd.
Salt and chilli powder to taste (I use saindhav namak – pink salt) - See more at: http://tongueticklers.com/2010/09/when-pesto-married-bharta-aubergine/#sthash.sGFyiSMy.dpuf

 Eggplant - 1 big , round
Garlic cloves - 8 (I love garlic too ;p )
1 cup onion (chopped fine)
1/2 cup tomatoes  (chopped fine )
ginger paste - 1/2 tbsp
salt to taste
Garam masala - 1/4 tsp

For Pesto :

4-5 Garlic cloves, chopped fine
2 tbsp. pine nuts (chilgoze) or walnuts (I love pine nuts!)
1 Green chilli, chopped fine
1 Cup coriander leaves, chopped roughly
1/2″ piece of ginger, chopped fine
1 tbsp. sesame oil (I love idhayam brand)
Salt to taste (I use saindhav namak – pink salt) - See more at: http://tongueticklers.com/2010/09/when-pesto-married-bharta-aubergine/#sthash.sGFyiSMy.dpuf

1 big eggplant (huge ones used for bharta or baba ghannoush)
1 Medium sized tomato, chopped fine
1 Medium sized onion, chopped fine
1 tbsp. any neutral oil such as sunflower oil
1/2 tsp. haldi (turmeric powder)
A pinch of asfoetida pdrd.
Salt and chilli powder to taste (I use saindhav namak – pink salt) - See more at: http://tongueticklers.com/2010/09/when-pesto-married-bharta-aubergine/#sthash.sGFyiSMy.dpuf

1 cup coriander
1/4 th cup mint
4-5 Garlic cloves, chopped fine
2 tbsp. pine nuts (chilgoze) or walnuts
1 Green chilli, chopped fine
1/2″ piece of ginger, chopped fine
salt.

 How to Proceed : 

Poke holes in the eggplant and shove the garlic cloves in them. Rub a little oil on the eggplant and roast it on open gas flame or in the oven @ 450 F  until the skin gets charred. Peel off the skin when it cools down. The garlic inside the holes will also get roasted(yummy). Now mash it up a little.

For Pesto : Coarsely grind the pesto ingredient together using the tool of your choice - grinder , pestle , chopper.


Heat oil in a pan and add the onions and saute till translucent. Now add the tomatoes and chillies. Now add the mashed eggplant along with the garam masala. Finaly its time to add the twist.....the prepared pesto .  Now cover it and let it cook on lowest flame setting  for 5-8 minutes. Garnish and serve the Pesto infused baigan ka bharta !!
Enjoy !!

 

Served with Besan Methi Paratha and Mughlai Paneer(Check Recipes in the menu bar)

1 big eggplant (huge ones used for bharta or baba ghannoush)
1 Medium sized tomato, chopped fine
1 Medium sized onion, chopped fine
1 tbsp. any neutral oil such as sunflower oil
1/2 tsp. haldi (turmeric powder)
A pinch of asfoetida pdrd.
Salt and chilli powder to taste (I use saindhav namak – pink salt) - See more at: http://tongueticklers.com/2010/09/when-pesto-married-bharta-aubergine/#sthash.sGFyiSMy.dpuf

1 big eggplant (huge ones used for bharta or baba ghannoush)
1 Medium sized tomato, chopped fine
1 Medium sized onion, chopped fine
1 tbsp. any neutral oil such as sunflower oil
1/2 tsp. haldi (turmeric powder)
A pinch of asfoetida pdrd.
Salt and chilli powder to taste (I use saindhav namak – pink salt) - See more at: http://tongueticklers.com/2010/09/when-pesto-married-bharta-aubergine/#sthash.sGFyiSMy.dp