Ingredients
-
1
-
1/2
-
2
-
2
-
1
-
1/4
-
1/2
-
3
-
1
-
-
-
-
-
-
Directions
Fire-Roasted Eggplant (Aubergine) With Yogurt, A smoky, delicious eggplant dish that works equally well as a side dish, as a salad or as a dip with crackers This version is from the western state of Maharashtra in India , This was fantastic! I smoked the eggplant on my gas stove, which gave the dish that fantastic smoked taste The only thing I omitted was the green chili but I made up for that with the red chili powder and it worked great I had this with rotis for a lovely dinner , Very tasty I broiled the eggplant in oven (350) for about 30min I didn’t get rid of the skin because I have always liked the texture And may I suggest, use half yogurt and half sour cream(that’s what i had in the fridge)! it gives more body to the sauce
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Steps
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1
Done
|
Smoke the Eggplant. |
|
2
Done
|
This Can Be Done Under the Broiler, on an Open Flame or on an Outdoor Grill. |
|
3
Done
|
First Wash the Eggplant and Dry Thoroughly. |
|
4
Done
|
Using a Small Knife, Pierce the Skin All Over and Rub Lightly With the 1 Tbsp of Oil. |
|
5
Done
|
Place the Eggplant on an Open Flame or Under the Broiler. |
|
6
Done
|
Turn Frequently So It Blackens Evenly on All Sides. |
|
7
Done
|
It Is Ready When Soft and Collapses on Itself When Touched (in 20 to 25 Minutes.) Remove in a Bowl and Set Aside. |
|
8
Done
|
While the Eggplant Is Cooling, Prepare the Yogurt. |
|
9
Done
|
in a Serving Dish, Lightly Beat the Yogurt With a Pinch of Sugar and Salt to Taste. |
|
10
Done
|
Then Stir in the Chopped Onion and Cilantro and the (optional) Green Chili. |
|
11
Done
|
When Completely Cool, Skin the Eggplant. |
|
12
Done
|
the Skin Should Peel Off Easily, Leaving the Wonderful Smoky Flesh Behind. |
|
13
Done
|
Do not Discard the Juices That Have Collected in the Bowl. |
|
14
Done
|
Add the Juices and the Skinned Eggplant to the Yogurt Mixture and Combine Well. |
|
15
Done
|
Do not Mash the Eggplant; the Naturally Lumpy Texture Is Desirable. |
