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)
- 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.