Eggplant Bharta Melt
Motherland
2
15 minutes
40 minutes
Indian
Lunch
Smoky eggplant bharta and melting cheese meet inside crisp sourdough: part bharta, part grilled cheese and very much its own lunch.
Ingredients
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1 medium globe eggplant (about 1¼ lb)
1 tbsp neutral oil
½ tsp cumin seeds
½ small yellow onion, finely chopped
1 tsp grated ginger
1 garlic clove, grated
1 small tomato, finely chopped
¼ tsp turmeric
¼ tsp Kashmiri chili powder or mild paprika
½ tsp garam masala
½ tsp kosher salt, plus more to taste
2 tbsp chopped cilantro
1 tsp lime juice
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4 slices sturdy sourdough bread
3 oz sharp cheddar, grated
2 oz low-moisture mozzarella or fontina, grated
1½ tbsp softened butter
Directions
Heat the broiler. Pierce the eggplant several times and place it on a foil-lined pan. Broil for 20–30 minutes, turning occasionally, until charred and completely collapsed.
Cool the eggplant, remove the skin and drain the flesh in a strainer for 10 minutes. Chop or mash.
Heat the oil in a skillet over medium heat. Add the cumin seeds; when they sizzle, add the onion and cook for 5–6 minutes.
Add the ginger and garlic; cook for 30 seconds. Add the tomato, turmeric, chili powder and salt. Cook until the tomato is jammy and most of its moisture has evaporated.
Add the eggplant and cook for 6–8 minutes, stirring often. Stir in the garam masala, cilantro and lime juice; taste for salt.
Divide the bharta and cheese between two slices of bread. Close the sandwiches and butter the outsides.
Cook in a covered skillet over medium-low heat for 3–4 minutes per side, until deeply golden and melted. Rest for 1 minute before cutting.
