Fire-Roasted Eggplant (Aubergine) With Yogurt Recipe
๐ Prep Time: 10 minutes
๐ Cook Time: 20 minutes
๐ Total Time: 30 minutes
๐ฅ 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.
๐ฒ Recipe Category: Curries
๐ Keywords: Spreads, Vegetable, Asian, Indian, Spicy, Roast, < 30 Mins, Oven, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Globe eggplant |
| 1/2 | Yogurt |
| 2 | Cilantro leaves |
| 2 | Red onions |
| 1 | Fresh green chile |
| 1/4 | Chili powder |
| 1/2 | Mustard seeds |
| 3 | Canola oil |
| 1 | Sugar |
| – | Salt |
Instructions:
-
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.
-
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.
-
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.
-
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 yogurtโinstead, swirl it in decoratively just before serving.
-
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!
