Smoky Eggplant Bharta with Ghee-Crisped Paneer

By Sprig Originals ✓ · cooked up in Sprig

Whole eggplants are charred directly over the flame until collapsing and smoky, then mashed into a rich masala of ghee, ginger, chilies and tomato finished with cream. Golden cubes of pan-fried paneer go on top for a spoonable, deeply savory Indian main that eats like comfort food without a grain in sight.

Ingredients

• 2 large globe eggplants (about 2 1/4 lb total)
• 1 tbsp avocado oil, for rubbing

• 4 tbsp ghee
• 1 tsp cumin seeds
• 1/2 cup finely chopped yellow onion
• 1 tbsp minced fresh ginger
• 4 garlic cloves, minced
• 2 green serrano chilies, finely chopped
• 2 medium plum tomatoes, finely chopped
• 1 tsp ground coriander
• 3/4 tsp Kashmiri chili powder
• 1/2 tsp ground turmeric
• 1 tsp kosher salt, plus more to taste
• 3/4 tsp garam masala
• 1/3 cup heavy cream

• 8 oz paneer, cut into 3/4-inch cubes
• 1 tbsp ghee, for frying paneer
• 1/4 tsp kosher salt
• 1/3 cup chopped fresh cilantro
• 1/2 lemon, for squeezing
• 2 tbsp full-fat plain Greek yogurt, for dollopping

Instructions

1. Pierce each eggplant 4 or 5 times with a paring knife and rub all over with the avocado oil. Set them directly on a gas burner over a medium-high flame (line the burner area with foil for easy cleanup). Char 12 to 16 minutes total, turning with tongs every 3 to 4 minutes, until the skin is blackened and blistered everywhere and the flesh has fully collapsed — a skewer should slide in with zero resistance. No gas range? Broil the oiled eggplants on a foil-lined sheet 6 inches from the element at 500°F for 30 to 35 minutes, turning every 8 minutes.
2. Transfer the charred eggplants to a bowl, cover with a plate, and let them steam 10 minutes. Peel away and discard all of the blackened skin and the stems. Chop the smoky flesh coarsely on a board, then set aside with any juices — do not puree it.
3. Heat 4 tablespoons ghee in a 12-inch skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the onion and cook 6 to 7 minutes, stirring, until soft and lightly golden at the edges.
4. Stir in the ginger, garlic and serranos and cook 90 seconds, until the raw garlic smell is gone. Add the tomatoes, coriander, Kashmiri chili powder, turmeric and 1 teaspoon salt. Cook 8 to 10 minutes over medium, mashing the tomatoes with the back of the spoon, until the mixture darkens and ghee pools at the edges of the pan.
5. Add the chopped eggplant and its juices. Cook 10 to 12 minutes, stirring and mashing every couple of minutes, until the bharta thickens and pulls away from the sides of the pan. Stir in the garam masala and heavy cream, simmer 2 minutes, then taste and adjust salt. Keep warm over low heat.
6. While the bharta finishes, pat the paneer cubes dry. Melt 1 tablespoon ghee in a small nonstick skillet over medium-high. Add the paneer in a single layer, sprinkle with 1/4 teaspoon salt, and fry 2 minutes per side, turning once or twice, until 2 or 3 faces are deeply golden and crisp. Do not overcook or the paneer will toughen.
7. Spoon the bharta into a wide serving dish, scatter the hot paneer over the top, and finish with the cilantro, a good squeeze of lemon, and small dollops of Greek yogurt. Serve immediately, with extra ghee drizzled over if you want more fat.

Chef's tips

Nutrition (per serving, estimated)

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