Posted by Annita on April 26, 2007
A different eggplant deliccacy from Suvir Saran’s Indian Home Cooking cookbook ,which tastes like an Indian baba ghanoush.This smoky and mushed eggplant when combined with yogurt can be served as a vegetable side dish or even as raita.
Eggplant – 1 large
Red onion chopped – 1 medium sized
Plain yogurt – 2 cups
Fresh grated ginger – 1 tbsp
Hot green chilly chopped – 1
Coriander leaves chopped – 2 tsps
Garam masala – 1/4 tsp
salt – to taste
Oil – 3 tbsps
Roast the eggplant directly on the burner of a gas stove over medium heat,turning often until the skin is completely blackened and the flesh is softened,about 10 minutes.Or roast eggplant on a cookie sheet in the oven at 500F,until blackened,about 20 minutes.Once cooked,allow it to cool enough to handle,and then peel off the skin using your fingers,rinsing your hands under running water as your work.Cut off the stem and discard it.Put the eggplant in a bowl and mash it to a puree,you can use wooden spoons or potato masher for this.
Heat oil in a pan on medium heat and add onion and salt into it.Saute it till onion turns translucent.Add mashed eggplant and cook it until dry,stirring in between.Remove the pan from heat and allow it to cool.
Whisk the yogurt until smooth in a bowl.Add grated ginger,green chilly,coriander leaves and garam masala into the whisked yogurt and mix well.Pour this yogurt mixture into the cooled eggplant,stir well.Chill it and serve cold.