ps

Eggplant Bhurtha with Chickpea Roti – an Indian Baba Ganoush variety for Passover

December 13, 2015 Yael Greenberg

image

Eggplant Bhurtha with Chickpea Roti – an Indian Baba Ganoush variety for Passover

Hi. My name is Yael Tamar. I am from Ukraine, and I’ve lived in Israel since 2005.

I discovered cooking in 2013, and since then I’ve been unable to stop. I like to take recipes to another level by considering the diners’ experience when preparing a dish (personalized cooking) and by surprising the diners through giving them something they didn’t quite expect. Tonight, after a cooked this dish, my husband’s cousin came in and said: “Wow, I know this smell! What are you cooking?” I said: “Just wait.”  While I finished setting the table, everyone decided that the smell was similar to that of “24 Rupee,” a local Indian restaurant.  Imagine their surprise when they discovered they are eating an Indian version of Baba Ganoush (a local Middle Eastern eggplant dish), but instead of a pita, they are using roti and the dish has a wonderful Bengali aroma!

image

 

The regular recipe for roti is modified here for the upcoming Passover (and for those who like to eat gluten-free). I used garbanzo bean flour instead of the usual wheat flour. It creates an unusual nutty flavor that goes well with the savory eggplant bhurtha.

image

Day-to-day I balance two lives: one of a techie and one of a mom to a 1-year-old, a cat and a dog. I posts recipes on my blog, Raw Mommy.

image

Eggplant Bhurtha with Chickpea Roti

 

Bhurtha - Video tutorial available here:

Serving Size: 4 servings
Cooking time: 30 minutes

image

Main Ingredients:

  • 1 eggplant
  • 1 onion, sliced
  • 1 inch (2 cm) fresh ginger, chopped or squeezed through the garlic press
  • 1 clove garlic, minced or squeezed through the garlic press
  • 1 large tomato
  • 2 tablespoons coconut oil (or other vegetable oil)
  • ¼ cup fresh cilantro, chopped
Spices (best to grind spices yourself in a coffee/spice grinder, if possible):
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper or to taste

Directions:

    • Rub coconut (or other) oil on the outside of the eggplant and place in the oven. Set it at 200 degrees Celsius and 25 minutes.
    • In a large skillet or frying pan, heat the coconut (or other vegetable) oil on medium-high heat. Add the mustard seeds and upon hearing them crackle, add the cumin seeds, and let them crackle as well for a few seconds until they turn golden.
    • Add the onion, ginger and garlic. For two of the latter, I use garlic press. It helps release the ginger juice into the mix and creates a delicious aroma. Cook and stir for about 3 minutes. Don’t burn the onion.
    • Next, stir in the tomato.
    • Add all of the spices and stir. Cover, change the heat to low.
    • When the egg-plant is ready, take it out of the oven and cut it lengthwise. Separate the “meat” from the skin with a fork.
    • Add the eggplant to the skillet, mix well mashing the ingredients together, and cook for 10 minutes on medium heat.
    • Garnish with fresh cilantro. Serve hot with roti, chapatti or another form of bread (or matza).

      image

      Roti - Video tutorial available here.

      Serving size: 4 servings
      Cooking time: 30 min

      image

      Ingredients:

      • 2 cups chickpea flour (garbanzo bean flour)
      • ½ green hot chilli pepper
      • 3 cloves Garlic
      • ½ teaspoon cumin
      • 3 tablespoons coconut milk or cream (optional. Can also use regular or non-dairy cream)
      • Coconut or other vegetable oil for frying

      Directions:

      • Squeeze garlic and then chilli, cut into inch-long pieces, through the garlic press (you can also crush or mince them). Add a pinch of Atlantic or Himalayan salt (or any salt available).
      • Add chickpea flour with cumin, and the above. Mix in cream and a small amount of water (few tablespoons). Mix with your hands to make dough. Keep adding just a few tablespoons of water at a time and keep rolling the dough. When you have the consistency of play-dough, stop.
      • Separate into 6-8 balls and wait for 15-30 minutes if you can for the dough to settle.
      • Heat up a frying pan very hot and add oil. Wait until it crackles.
      • Place chickpea flour on the counter and roll the balls of dough into roti about 4 inches (10 cm) in diameter (or whichever size you are able to roll it without breaking). It’s really sticky so the only way is really using your hands and dipping your fingers into the flour.
      • Cook each roti for a couple of minutes on each side until golden. Watch carefully as they burn easily.
      • Serve warm. May be reheated on the hot plate inside aluminum foil if necessary (for your Passover meal appetizer).

      Hope you get to cook and enjoy this meal this Passover!

      Contact me with any questions by email or on Facebook.

      image



      Older Post Newer Post



      Leave a comment

      Please note, comments must be approved before they are published