Smoked Bharta [Eggplant] Pinwheels

By • January 29, 2016 0 Comments

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Author Notes: A bite-sized snack made with the popular north-indian dish of smoked eggplant & spices, rolled up in soft tortillas. Quick, a crowd pleaser, good for using those lingering bharta leftovers, works cold or hot and in all seasons.Shuchi


Serves 8-10

For the Bharta

  • 1 large eggplant
  • 2 plum tomatoes, diced
  • 1 medium red onion, diced
  • 1 teaspoon fresh ginger garlic paste
  • 2 green chilies, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • pinch of turmeric
  • fresh cilantro
  • Salt to taste
  • 6 tablespoons light olive oil

For the pinwheels

  • 1 cup full-fat cream cheese (I love Philadelphia)
  • 6 flour tortillas
  • 1 cup finely chopped mixed vegetables - I use mixed peppers, carrots and red onions
  • Salt & pepper to taste
  1. Throw the eggplant on a direct flame, rotating regularly with a skewer, till its charred on the outside and the insides are soft and mushy. The juices should begin to drool on your gas-top (which would need a mighty scrub after!). Remove from heat and cool. Once cooled, remove the charred skin (it'll come off very easily), and mash the pulp (seeds included). Keep aside.
  2. Mix the cream cheese with the chopped vegetables, salt & pepper and refrigerate while you cook your eggplant.
  3. Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to splutter.
  4. Add the green chilies + ginger garlic paste, and cook for a few minutes.
  5. Add onions, with a pinch of salt to help them sweat, and cook till they turn translucent.
  6. Now stir in the tomatoes, with all the dry spices and a few tablespoons of water. Mix well, cover and cook on medium-low till the tomatoes are cooked through, can be easily mashed with a spoon and the oil begins to separate on the sides.
  7. Finally add the smoked eggplant. Mix everything well and cook covered for around 5-7 minutes, till any hard portions of the eggplant are tender.
  8. Remove cover, turn heat to high, and saute for a good 2-3 minutes till all the excess liquid has been absorbed, and the oil seems from the side of the eggplant mash. Mix the fresh coriander and remove from heat.
  9. To assemble, layer a tortilla with a tablespoon of cream cheese + 2-3 tablespoons of the eggplant. Roll up and cut into 2 inch circles.
  10. If serving warm, keep warm in a 170F oven with a damp cloth over. Can also be served at room temperature.
  11. A great smoky spicy vegetarian snack that fools many meat-lovers!
  12. Notes : This eggplant dish also tastes great on toast, baguette or over steamy rice!

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