Eggplant Bharta Melt
Motherland
2
15 minutes
40 minutes
Smoky eggplant bharta and melting cheese meet inside crisp sourdough: part bharta, part grilled cheese and very much its own lunch.
Ingredients
For the Bharta
- 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
For the Sandwich
- 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.
