Not this isn't an eggplant bharta, though bharit is made along the similar lines. You have a raita like consistency, with a unique taste. The Pathare Prabhu community have some choice recipes. This one is a family favorite.
Eggplants are flame-grilled, peeled and pulped. There are a few other ways to achieve pulp status. You could easily broil them or roast then over an open flame. I'm told you can buy roasted pulp in Turkish grocery stores, but I haven't tried that approach.The char that results is the first part of the magic. This charred pulp is but a platform, a step to elevated status. Additions are plenty. Tahini is the standard Mediterranean flavor. Yogurt makes the best raita or dip. This Pathare Prabhu recipe calls for coconut milk. And a puree of onion, green chiles, ginger and cilantro. Whisk it well. Chill it for a bit. Ladle it onto hot cooked rice, which is my road taken. I am thus transported to my grandmum's kitchen. I am sitting at my mum's table. Bharit is versatile, as part of an Indian meal. Or as a dip with crackers or pita bread. Anyway you eat it, it is delicious.
EGGPLANT BHARIT
Serves 4
1 large Eggplant
1/2 red or white Onion
1 green Chile
2 Ginger coins
1/2 cup Cilantro
3/4 cup Coconut Milk
1/2 teaspoon Kosher Salt
2 tablespoons Cilantro, minced finely
There are a few ways to char the eggplant.
Light a gas grill.
Place eggplant on grate and grill for 20 minutes, turning frequently.
OR roast eggplant over an open flame indoors. Turn frequently. This is rather messy.
OR preheat your broiler. Broil eggplant, turning frequently. Watch carefully as eggplant might burn.
Cool eggplant. Peel. The skin should flake off. Do not wash the eggplant or you will lose the charred flavor.
Use a fork to mash the pulp. Place pulp in a bowl.
Chop onion roughly.
Cut chile into small pieces.
Puree onion, chile, ginger and cilantro in a blender.
Add puree to eggplant.
Add coconut milk, salt and finely minced cilantro as well.
Whisk well to blend all spices.
Refrigerate for 1/2 hour to let flavors develop.
Serve with hot rice. Or as a dip with pita bread.
Each mouthful is comforting, the hot rice and cool eggplant combining to create magic on my palate and in my mind.
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