Eggplant Puree (Bhanti)
Eggplant puree in Nepal is typically enjoyed as a roasted smoky dip or side dish.
< 30min
Easy
Ingredients
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Directions
Chop the onions.
Grill the eggplants on a gas hob until the skin is blackened.
Remove the blackened skin.
Cut the flesh into small pieces and pour them into a bowl.
Pour the onions, the salt, the garlic paste, the ginger paste and the lemon juice into the same bowl. Mix well.
In a small pan, heat the mustard oil and toast the cumin seeds, the mustard seeds, the fenugreek seeds, the nigella seeds, and the fennel seeds for 30 seconds. Add the turmeric powder and mix well.
Remove the pan from the heat.
Roughly grind all the seeds.
Pour the ground spices and mustard oil over the eggplants. Mix.
Ready. Enjoy ! Enjoy these pickles with dal baht or other dishes.
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