Green Chili and Garlic Eggplant Mash
A spicy Thai-influenced bharta using roasted green chilies and charred garlic cloves.
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Ingredients
- 2 whole Large Italian Eggplants
- 6 whole Green Thai Bird's Eye Chilies
- 10 cloves Garlic Cloves
- 3 whole Shallots
- 2 tablespoons Fish Sauce
- 1 tablespoon Lime Juice
- 1 teaspoon Palm Sugar(optional)
- 1/4 cup Fresh Cilantro
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Salt
Instructions
- 1
Prick the eggplants with a fork and rub them lightly with vegetable oil.
- 2
Place eggplants, whole garlic cloves (in skins), and shallots under a broiler or over an open flame until the eggplant skin is charred and the flesh is soft.
- 3
Roast the green chilies quickly until blistered, being careful not to burn them through.
- 4
Peel the charred skin off the eggplants, garlic, and shallots once they are cool enough to handle.
- 5
In a large mortar and pestle, pound the roasted garlic, shallots, and chilies into a coarse paste.
- 6
Add the roasted eggplant flesh to the mortar and mash roughly to combine with the aromatics.
- 7
Season the mixture with fish sauce, lime juice, palm sugar, and salt, stirring well to incorporate the flavors.
- 8
Transfer to a serving bowl and garnish with freshly chopped cilantro.
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