Post by aruna on Jan 5, 2005 21:34:43 GMT -5
Indian Smoked Eggplant
Serves 4
NOTE: the first part of this recipe will be familiar to anyone who has made baba ganoujsh before -- no difference.
Take 2 large eggplants, pierce them in several places with a fork, and roast them till charred looking and deflated. You can do this in a number of ways: stick them on a cookie sheet in a very hot (450-500 degree) oven, put them on the outdoor grill, or hold them with tongs over a gas-stove flame. I suggest the first method. You'll know they're done when they look like deflated footballs, and are sort of blackened and charred on the outside -- maybe 30-45 minutes. On the bbq, they'll take maybe 15.
When the eggplants are done, let them cool slightly, cut them in half, and scoop out the flesh. Don't worry if you get some flecks of blackened eggplant skin mixed in.
Heat 2 tsp oil in a skillet. Add 1 tsp cumin seeds; when fragrant and slightly darkened, add 1 chopped onion and saute until golden. Add 1 clove minced garlic and 1 tsp grated ginger, along with 1 optional minced green chili. Then add 1 tsp coriander powder, 1/2 tsp tumeric, and a pinch of cayenne. After a minute of mixing, add 2 chopped tomatoes (canned are fine) and salt; saute until well amalgamated. Cook at a simmer for about 5 or 10 minutes, adding a bit of water if it seems dry. Then add the eggplant and adjust the salt. Garnish with a squeeze of lemon juice and some cilantro leaves.
Serves 4
NOTE: the first part of this recipe will be familiar to anyone who has made baba ganoujsh before -- no difference.
Take 2 large eggplants, pierce them in several places with a fork, and roast them till charred looking and deflated. You can do this in a number of ways: stick them on a cookie sheet in a very hot (450-500 degree) oven, put them on the outdoor grill, or hold them with tongs over a gas-stove flame. I suggest the first method. You'll know they're done when they look like deflated footballs, and are sort of blackened and charred on the outside -- maybe 30-45 minutes. On the bbq, they'll take maybe 15.
When the eggplants are done, let them cool slightly, cut them in half, and scoop out the flesh. Don't worry if you get some flecks of blackened eggplant skin mixed in.
Heat 2 tsp oil in a skillet. Add 1 tsp cumin seeds; when fragrant and slightly darkened, add 1 chopped onion and saute until golden. Add 1 clove minced garlic and 1 tsp grated ginger, along with 1 optional minced green chili. Then add 1 tsp coriander powder, 1/2 tsp tumeric, and a pinch of cayenne. After a minute of mixing, add 2 chopped tomatoes (canned are fine) and salt; saute until well amalgamated. Cook at a simmer for about 5 or 10 minutes, adding a bit of water if it seems dry. Then add the eggplant and adjust the salt. Garnish with a squeeze of lemon juice and some cilantro leaves.
Here's what I remember