Smoky Aubergine Delight: Fire-Roasted Eggplant Yogurt Dip 🍆🔥

Fire-Roasted Eggplant (Aubergine) With Yogurt Recipe

🕒 Prep Time: 10 minutes
🕒 Cook Time: 20 minutes
🕒 Total Time: 30 minutes

🥘 Description:
A smoky, delicious eggplant dish that works equally well as a side dish, as a salad, or as a dip with crackers. This version is from the western state of Maharashtra in India.

🍲 Recipe Category: Curries
🔑 Keywords: Spreads, Vegetable, Asian, Indian, Spicy, Roast, < 30 Mins, Oven, Stove Top

Ingredients:

Instructions:

1. Smoke the Eggplant:

   • This can be done under the broiler, on an open flame, or on an outdoor grill.
   • First, wash the eggplant and dry thoroughly.
   • Using a small knife, pierce the skin all over and rub lightly with 1 tablespoon of oil.
   • Place the eggplant on an open flame or under the broiler.
   • Turn frequently so it blackens evenly on all sides.
   • It is ready when soft and collapses on itself when touched (in 20 to 25 minutes). Remove in a bowl and set aside.

2. Prepare the Yogurt:

   • While the eggplant is cooling, prepare the yogurt.
   • In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
   • Then stir in the chopped onion and cilantro and the (optional) green chili.

3. Skin the Eggplant:

   • When completely cool, skin the eggplant.
   • The skin should peel off easily, leaving the wonderful smoky flesh behind.
   • Do not discard the juices that have collected in the bowl.
   • Add the juices and the skinned eggplant to the yogurt mixture and combine well.
   • Do not mash the eggplant; the naturally lumpy texture is desirable.

4. Make the Hot Oil Dressing:

   • Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
   • Heat the oil in a small skillet or butter warmer.
   • (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately, and remove from heat.
   • The seeds will pop wildly; do not panic!
   • When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
   • Do not blend the dressing into the yogurt—instead, swirl it in decoratively just before serving.

5. Serve:

   • Serve cold or at room temperature.

This Fire-Roasted Eggplant with Yogurt recipe brings together the smoky flavor of fire-roasted eggplant with the creamy tanginess of yogurt, creating a delightful dish that’s perfect for any occasion. Whether you enjoy it as a side dish, salad, or dip, this recipe is sure to impress with its bold flavors and aromatic spices. Give it a try and transport your taste buds to the vibrant streets of Maharashtra, India!