Baingan Ka Bharta on Creamy Risotto
An Indian–Italian fusion signature dish by Chef Avtar Singh Rana
Smoky Indian-style roasted eggplant mash meets silky Italian risotto, finished with a crisp red tuile, microgreens, edible flowers, and herb oil for an elegant restaurant presentation.
1. Ingredients
Yield: 4 portions
A. Baingan ka bharta
2 large eggplants (approximately 700–800 g)
2 tbsp oil or ghee
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 tbsp ginger-garlic paste
1 green chili, finely chopped
½ tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
½ tsp Kashmiri chili powder
½ tsp garam masala
Salt to taste
1 tbsp chopped cilantro
½ tsp kasuri methi, crushed (optional)
B. Creamy Parmesan risotto
200 g Arborio or Carnaroli rice
750–850 ml warm vegetable stock
1 small shallot, finely chopped
1 tbsp olive oil
30 ml white wine (optional)
30 g cold butter
50 g freshly grated Parmesan
2 tbsp cream (optional)
Salt and white pepper to taste
C. Red tuile
100 g finely grated Parmesan
½ tsp paprika
A pinch of chili powder (optional)
D. Garnishes
Microgreens and edible flowers
Herb oil or parsley oil
Small dots of chili-tomato coulis or saffron cream
2. Method
Step 1 — Roast the eggplant
Char the eggplants over an open flame or roast at 230°C / 450°F until the skins blacken and the flesh becomes completely soft, approximately 30–40 minutes in the oven. Cool slightly, peel, and mash the flesh. Drain excess liquid if needed.
Step 2 — Prepare the bharta
Heat oil in a pan. Add cumin seeds, onion, and ginger-garlic paste; sauté until golden. Add green chili, tomatoes, turmeric, coriander, and chili powder. Cook until the tomatoes soften and the oil begins to separate.
Fold in the mashed eggplant. Cook for 8–10 minutes, then finish with garam masala, kasuri methi, cilantro, and salt. Keep the consistency rich and spoonable, not watery.
Step 3 — Cook the risotto
Sweat the shallot in olive oil without browning. Add the rice and toast for 1–2 minutes. Deglaze with white wine if using.
Add warm stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. Cook for approximately 16–20 minutes until al dente and creamy. Remove from heat and vigorously stir in cold butter and Parmesan. Adjust seasoning and consistency.
Step 4 — Make the red tuile
Mix Parmesan with paprika. Spread a thin lace pattern on a silicone baking mat or parchment-lined tray. Bake at 180°C / 350°F for approximately 4–7 minutes, watching closely until crisp and lightly colored. Cool completely before lifting.
For a vivid red lace effect, use a thin savory tuile batter colored with beetroot powder instead of relying on paprika alone.
3. Luxury plating — Chef Avtar’s signature presentation
Risotto base: Place a ring mold in the center of a warm, wide black plate. Spoon in the creamy risotto and gently level it. Remove the mold.
Bharta topping: Shape the baingan bharta into a neat mound and place it on the risotto.
Height and texture: Insert the red tuile at an angle behind the bharta.
Color contrast: Add a few microgreens and edible flowers on top.
Sauce work: Dot herb oil and a lightly spiced tomato coulis around the risotto. Keep the rim clean.
Final touch: Finish with freshly cracked pepper and a few drops of extra-virgin olive oil.
Chef’s professional tips
Keep the bharta smoky, tangy, and moderately spiced so it complements rather than overwhelms the Parmesan risotto.
Cook the risotto just before service; it should flow gently when the plate is tapped.
For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese.
Use only flowers sold as edible and suitable for culinary use.
The red tuile is best added at the last moment to preserve its crispness.
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