Smoky Spiced Eggplant with Yogurt


Serve me eggplants is any style, I eat it up.   Make it anyway- baked, grilled, roasted, deep-fried, sautéed, stuffed, or in this case – smoked, this loyal vegetable never fails the taste buds.   Naturally, it is a staple food in my kitchen but it has never occurred to me to write a post on this versatile vegetable.  So, when Azita said that she also likes eggplants in every which way, I decided to get this recipe onto this blog.   For Azita’s recipe of yummy picked Persian style eggplant, check here.


Note:  Traditionally the eggplants are either cooked directly over fire or grilled over charcoal, and when made this way, the dish is infused with the smoky flavor that I find so wonderful.  In absence of a cook top that runs on a gas,  an alternative is to use the outdoor grill on fire or the oven. Broiling imparts the smoky flavor to an extent.


  • 2 Large Aubergine
  • 1 Cup Fresh Curd/ Yogurt
  • Coriander (Handful)
  • 3 Green chillies
  • Salt (to taste)
  • Coriander seeds-Coarsely crushed (optional)

For seasoning:

  • 1 Tbsp Oil
  • 2 Dry red chillies
  • Few curry leaves
  • 1 tsp mustard seeds
  • A pinch of asafoetida



  • Brush the eggplants lightly with oil.  Punch holes with a fork or a knife tip.
  • Scorch the eggplants by holding them over medium gas flame. Using tongs, turn them periodically so that they are done evenly inside. Alternatively, heat them under the broiler. (Even a plain roasting at 375° F also would work).  Keep turning them until the skin is blackened on all sides.
  • Set aside until cool, peel of the charred skin and mash lightly.   I prefer leaving off specks of the charred skin to the eggplant, as they add to the pleasant smoky flavor.
  • Combine the chilli, coriander leaves and the seeds in a blender and grind to a coarse paste.   I used my stone mortar and pestle to get the right consistency, but a blender would work. 
  • Whisk the yogurt lightly. 
  • Add the yogurt and the chilli-coriander paste to the mashed eggplant.
  • Heat oil in a pan, add the mustard seeds.  When they start spluttering follow with the remaining ingredients.
  • Add the entire seasoning to the eggplant yogurt mix.
  • Sprinkle some freshly cut coriander leaves.
  • This dish of total awesomeness goes well with rice and roti.



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