Smoked Bharta [Eggplant] Pinwheels Recipe

Name: Smoked Bharta [Eggplant] Pinwheels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Mix the cream cheese with the chopped vegetables, salt & pepper and refrigerate while you cook your eggplant.
3
Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to splutter.
4
Add the green chilies + ginger garlic paste, and cook for a few minutes.
5
Add onions, with a pinch of salt to help them sweat, and cook till they turn translucent.
6
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.
7
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.
8
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.
9
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.
10
If serving warm, keep warm in a 170F oven with a damp cloth over. Can also be served at room temperature.
11
A great smoky spicy vegetarian snack that fools many meat-lovers!
12
Notes : This eggplant dish also tastes great on toast, baguette or over steamy rice!

1006

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Bharta, 1 large eggplant, 2 plum tomatoes, diced, 1 medium red onion, diced, and more.

Yes, Smoked Bharta [Eggplant] Pinwheels falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Bharta [Eggplant] Pinwheels

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