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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
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
- 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.
- Mix the cream cheese with the chopped vegetables, salt & pepper and refrigerate while you cook your eggplant.
- Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to splutter.
- Add the green chilies + ginger garlic paste, and cook for a few minutes.
- Add onions, with a pinch of salt to help them sweat, and cook till they turn translucent.
- 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.
- 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.
- 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.
- 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.
- If serving warm, keep warm in a 170F oven with a damp cloth over. Can also be served at room temperature.
- A great smoky spicy vegetarian snack that fools many meat-lovers!
- Notes : This eggplant dish also tastes great on toast, baguette or over steamy rice!