Nourishing Eggplant Bharta With Indian Dosa Pancakes

Nourishing Eggplant Bharta With Indian Dosa Pancakes | Serves 2

This nourishing eggplant bharta is a great way to incorporate the exotic flavours of India into your weekly menu. A selection of fragrant spices give the bharta that distinct Indian flavour while the dosa pancakes, made from fibre rich black lentils and quinoa flour, are the perfect accompaniment to soak it all up. 

Serve this winter winner with a dollop of natural yoghurt and a scattering of coriander for a hint of freshness.

Eggplant Bharta


  • 1 large eggplant (aubergine)
  • extra virgin olive oil, for brushing
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 small onion, finely chopped
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 2 garlic cloves, crushed
  • ½ small green chilli, seeded and finely chopped
  • 1 tomato, finely chopped (to yield ½ cup)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander 
  • 1 teaspoon ground cumin
  • ½ teaspoon garam masala
  • Celtic sea salt, to taste
  • 2 tablespoons finely chopped coriander (cilantro) leaves, to serve (optional)


  1. Cut three or four slits in the eggplant, then brush the eggplant with a little olive oil.
  2.  Heat a medium frying pan over medium heat, then fry the eggplant for 10 minutes, turning frequently, until it is soft and charred. 
  3. Remove from the heat. When cool enough to handle, remove and discard the skin. 
  4. Mash the flesh and set aside.
  5. Heat the ghee in a clean frying pan over medium heat and add the cumin seeds. 
  6. Cook for 1 minute, then add the onion and cook for another minute. 
  7. Add the ginger, garlic, and chilli, then cook, stirring frequently, for 1 minute. 
  8. Add the tomato and ground turmeric, coriander and cumin, then continue to cook, stirring frequently, for 3 minutes. 
  9. Add the mashed eggplant, garam masala, and salt. Stir to combine and cook for a further 2 minutes.
  10. Top with the coriander leaves (if using) and serve with Indian dosas.


Dosa Pancakes


  • 110 g (½ cup) black lentils
  • 1 teaspoon fenugreek seeds
  • pinch of Himalayan salt, plus extra to taste
  • 210 g (1½ cups) quinoa flour
  • 1 litre (4 cups) filtered water, plus extra for soaking 
  • ghee, for shallow-frying


  1. Soak the lentils and fenugreek overnight in a bowl of filtered water with the salt.
  2. Rinse the lentils, place in a blender with the flour and blend to a fine paste. 
  3. Add enough of the water to make a thin batter. Pour into a large heatproof bowl.
  4. Heat the oven on 200°C for 10 minutes, then turn the oven off.
  5. Set the bowl in the oven for 15 minutes or until the batter is slightly bubbly and frothy (this traditional fermenting step is optional – the taste is the same whether you do it or not). 
  6. Remove from the oven and season with salt.
  7. Heat a frying pan over high heat and add a small amount of ghee. 
  8. Ladle about 80 ml (¹₃ cup) batter into the pan and quickly swirl to spread evenly over the base of the pan. 
  9. Add a few drops of ghee. When the edges are looking crisp, fold the dosa pancake in half and remove it from the pan.
  10. Repeat with the remaining batter.


With thanks to Food Matters and the talented Lee Holmes for this delicious recipe!


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