Wednesday, November 10, 2010

Eggplant Bharta and Roti

K's tweet about her search for roti a couple of days ago got me thinking about Indian food and when I think about Indian food I think about eggplants. I flicked through my cookbooks and found a recipe for eggplant bharta in La Dolce Vegan. I also made some roti bread.

Eggplant Bharta


  • 1 small eggplant
  • 1 small onion
  • 1/2 cup vegetable stock
  • 3 cloves garlic minced
  • 5 cm ginger, grated
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1 small hot pepper
  • 1/4 cup fresh cilantro, chopped (Excluded as I couldn't remember what cilantro was (coriander leaves according to wikipedia) and couldn't be bothered looking it up)
Combine eggplant, onion and stock in a large saucepan on medium-high heat. Cover and cook for 5-7 minutes, until eggplant starts to soften and reduce. Add everything else, except tomatoes and simmer for 2 minutes. Reduce heat and add tomato and cilantro, re-cover, simmer for 5 minutes.

Kramer suggests serving over rice, but I just ate it with roti bread.

Roti bread

  • 2 1/2 cups wholegrain flour
  • 1 1/4 cup water
Make a well in the flour and gradually pour in the water and mix until dough is formed. Knead for about 8-10 minutes, or less if you can't be bothered. Cover and let dough rest for about 30 mins.

Heat up your frying pan. Put a handful of flour on a plate. Break dough up into about 6 balls. Dip ball of dough into flour and roll out into a thin circle, about 15cm in diameter. Place rolled out dough into your frying pan. Start preparing your next roti. By the time that one is ready, your roti should start bubbling a bit which means it is time to flip it over. Same deal on the other side, but now you can press down firmly on the edges of the roti with a spatula to make the roti puff up (This is the coolest part of making roti bread). The bread is done after that. Set it aside and brush with margarine.

Perhaps the coriander leaves would add more to the flavour, but it wasn't that bad without it. Eating it with the roti was the ideal combination and I'll definitely be making roti more often.

Soundtrack - Bob Dylan at Budokan

1 comment:

  1. That looks great, so impressed that you made roti bread.