Bhurtho
This healthy starter is made from baked aubergine pulp. It is flavoured with spices and fresh coriander leaves before being infused in charcoal smoke.
Fat
Saturated Fat
Sugar
Salt
Serves: 6
Ingredients
2 large aubergines
1 tbsp rapeseed (canola) oil
1 tsp garlic paste
1 medium fresh green chilli, ground
4 stalks fresh coriander leaves, chopped
1 tsp salt
charcoal
a few drops of oil
Source
This recipe had been sourced from A Taste of our Cooking
Healthy Hints
It is well known that aubergines are good for you. In this recipe, they are simply baked and then spiced. Eat the skin too for added fibre — you could try serving it with a raita dip, or shredded and mixed into a side salad.
Cooking Guide
1. Wash the aubergines and brush lightly with the oil. Prick with a fork.
2. Bake in a moderate oven at 180C (gas mark 4) for 40 minutes. It is cooked if you can peel the skin easily. Alternatively you can cook the aubergines in the microwave for 4 minutes.
3. Cool slightly and skin the aubergines. Discard the skin (or use for another dish).
4. Mash the pulp with a fork.
5. Add the garlic, green chillis, coriander leaves, salt and mix well.
To infuse charcoal smoke flavour
6. Place the pulp in a heatproof dish.
7. Make a small well in the centre and put a piece of aluminium foil in the well. Place a piece of burning charcoal on the foil.
8. Pour a little oil on the charcoal and cover immediately to allow the smoke to be absorbed into the aubergine.
Serve with plain low-fat yogurt, chopped onions and rotli or lasan na ladwa.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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