Print Recipe

Eggplant 'Bharta' Salad

A deconstructed traditional dish with a healthy and easy spin.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: lunch, dinner, Main Course, Salad, Side Dish
Cuisine: Indian, Mediterranean
Servings: 4

Ingredients

Salad

  • 2 no eggplant cubed
  • 3 tsp olive oil
  • 1 tsp fennel seeds
  • 1 1/2 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 3 no garlic cloves whole
  • 25 no cherry tomatoes
  • 1/2 tsp garlic powder
  • 3 cups baby kale salad leaves loosely packed

Dressing

  • 1/2 cup yogurt dairy or non dairy
  • 2 tsp pink peppercorn whole
  • 1/2 tsp sugar
  • 1 tsp cumin powder

Garnish

  • 1/3 cup cilantro chopped
  • 3 tbsp fried onions store bought
  • 1/2 tsp red chilli flakes

Instructions

For the salad

  • Preheat oven to 425 deg F
  • In a mortar and pestle coriander seeds, mustard seeds, salt, turmeric. Crush till the seeds are a coarse powder and then add oil  to the mix.
  • Toss the eggplant, whole garlic cloves with the spices and spread on a sheet pan.
  • Sprinkle the fennel seeds and put the pan in the oven for 25 -30 min till the eggplants get a nice golden color and the skin is crisp.
  • Meanwhile in a pan, add olive oil, tomatoes, salt and garlic powder. Saute on medium heat till the tomatoes skin bursts open and it gets a slight char about 15 minutes.

Dressing

  • mix all the dressing ingredients together and add a bit of water if the yogurt is too thick.
    Note: if vegan use an almond/ coconut based yogurt
  • Now to assemble: 
    Arrange a bed of salad leaves and layer with eggplant and tomatoes.
  • Drizzle generously with the salad dressing with extra served on the side.
    A handful of chopped cilantro, fried onions and chilli flakes.
  • Enjoy!

Notes

For keeping this dish vegan, substitute the yogurt with a non dairy option- almond milk or coconut milk yogurt work well.