Eggplant ‘bharta’ with flaxseed naan and yogurt chutney.

Eggplant ‘bharta’ with flaxseed naan and yogurt chutney.


The naan was everything I could ask for on Keto. I made the dough for 6 rotis and put the leftover in the fridge for rolling out the next day. It would go with any kind of keto curry.


300 grams Eggplant
50 grams Onion
100 grams Tomato
10 grams garlic
2 Tbsp Ghee
1 Tbsp Butter
1/2 Tsp Salt
1/4 Tsp Tumeric
1/4 Tsp Kashmiri Red Chilli Powder
1 Green Chilly
Salt to Taste
Cilantro/Coriander For garnish 



  • Start by poking holes in the eggplant skin with a knife and also made a few gashes and stuff with the garlic.
  • Roast the eggplant over the stove or in the oven for about 10-15minutes. Once done, cover and let it cool. Skin the eggplant once it has cooled and chop it roughly till you have a mashed eggplant.
  • Heat the ghee in a saucepan and fry the onions. Season with some salt.
  • Once the onions have browned slightly add in a chopped green chilly and the tomato
  • Add in your tumeric and chill powder and cook for about 5 minutes till the tomatoes break down. (Add water if needed, but only a little)
  • Add in the eggplant, season with salt and cook for another 2-3 minutes.
  • Garnish with coriander and a full tablespoon of butter and serve with a Keto roti/naan 

Flaxseed Naan



  • Flaxseed flour 126g (don’t ask why)

  • Psyllium husk 20g

  • Salt

  • Garlic powder

  • Coriander powder (optional)

  • 150 ml lukewarm water

  • Oil/butter/ghee


  • Mix all the dry ingredients in a bowl.

  • Add water in small quantities, mixing the dough every time you add more.

  • Knead the dough well. Make sure the dough is not too liquidy.


  • Divide the dough into 6 equal parts.

  • Roll out the dough into a flatbread (1-1.5mm thick) using a rolling pin.

  • Roast it on a nonstick pan with a little oil.

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