Eggplant 'Bharta' Salad
A deconstructed traditional dish with a healthy and easy spin.
lunch, dinner, Main Course, Salad, Side Dish
yellow mustard seeds
baby kale salad leaves
dairy or non dairy
red chilli flakes
For the salad
Preheat oven to 425
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.
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.
For keeping this dish vegan, substitute the yogurt with a non dairy option- almond milk or coconut milk yogurt work well.