Smoky Indian Eggplant
When I first married my husband, who is Indian, his mother gave me a beautiful cookbook called The Food of India. The photos are beautiful and mouth-watering. This recipe is one of my favorites. My mostly Irish-Hungarian family, who does’t always care for spicy Indian dishes, loves this. I changed it a bit to make it easier for me.
2 large eggplants
1 red onion, chopped
1 garlic clove, chopped
1 inch fresh ginger, chopped
1 green chili, chopped
⅓ cup oil
¼ teaspoon chili powder
½ teaspoon garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons salt
½ teaspoon freshly ground black pepper
5-6 ripe tomatoes, chopped
3-4 tablespoons chopped cilantro leaves
INSTRUCTIONS
Roasting eggplants: Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool.
Roasting eggplants: Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool.
Once cool, peel off the charred skin and discard. Roughly chop the eggplant flesh.
Combine the onion, garlic, ginger, and chili in a food processor. Pulse until chopped but not smooth.
Heat oil over medium heat in a heavy bottomed-frying pan. Add the onion mixture and cook until browned. Add all the spices, including the salt and pepper and stir for another minute. Add the chopped tomato and simmer until liquid is reduced, about 10 minutes. Add roasted eggplant to the pan and mash with a wooden spoon. Simmer for 10 minutes. Stir in the chopped cilantro leaves and serve with naan, small toasts, or even veggies to dip.
