Smoked Eggplant Dip

This smoked eggplant dip is one of a trio of dips served at Parwana. During the height of eggplant season in Afghanistan, my mother recalls excess eggplants being made into bartah to ensure they did not go to waste. It is usually served with naan breads.

To make the dip, the eggplant is roasted over an open flame, but if you don’t have a gas stove, grill the eggplant over the flames of a barbecue.