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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This succulent spread of sweet blackened eggplant and barely-caramelized onions is lifted by handfuls of grassy cilantro and spiky rings of green chili. Simple to make yet boundlessly versatile, it can be served as a vegetable offering in an Indian meal, combined with spiced ground meat (keema) for something more substantial, mixed with thick yogurt and topped with ground toasted cumin for a dip, or simply spread on griddled flatbread for a quick snack. Read more . My Ingredients:
canola oil or other neutral oil |
1 medium eggplant (aubergine) |
1 large onion, cut lengthways then into thin half moons |
2 teaspoons ginger, grated (or to taste) |
3 cloves garlic, grated |
1 small green chili, sliced finely |
1/2 cup cilantro leaves, coarsely chopped |
salt to taste |
Directions:
1. Use a few drops of canola oil to lightly grease the skin of the eggplant. Over the dying coals of a charcoal fire, place the whole eggplant on the grill. Cook, turning occasionally, until the eggplant has shrivelled and blackened. The flesh should yield easily to pressure, and most of its moisture will have cooked away. Do not panic if the skin splits while cooking, this is perfectly fine. Remove from the heat and set the eggplant aside to cool.
2. In a medium saucepan, heat about 2 tablespoons of oil over medium-low heat. Add the onions, ginger and garlic. Cook, stirring often, for about 10-15 minutes or until the onions are translucent and the garlic is sweet. Add the green chili and cilantro, cooking for 5 minutes more.
3. Using a spoon or your fingers, peel away the skin from the eggplant. Scoop the flesh into the pan with the aromatics, breaking it up and stirring to combine. Season lightly with salt. Increase the heat to medium and cook the eggplant for 10 more minutes, or until it begins to slightly darken in colour and any residual moisture has dissipated. Check for seasoning and serve.
4. Makes about 1 cup.
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