This is one of my favorite dishes. It is eggplant that is roasted over an open flame and then cooked with onions, tomatoes and spices.
Traditionally we eat it as part of a meal with lentils (daal) and roti (flat bread) but I have also served it in cocktail parties over pappadums or crackers.
The process might be a tad messy but I believe life is messy as is cooking but the rewards are o so delicious.
And this is the messy part.
I roast the eggplant on an open flame till they are fully charred.
You can put them in the oven or over a grill if you are lucky enough to have one. The charring gives it the smoky flavor which you and looking for and gives this dish its unique taste.
While the eggplants are charring, chop a couple of onions into a fine dice and a couple of ripe plum tomatoes. Chop up as many green chilies as you desire – I like thai bird chilies but serranos or jalapenos work well too.
In a pan heat up some oil and add the onions, sprinkled with salt and saute over medium heat until the onions are slightly browned and translucent.
Next add the tomatoes and chilies. Cook for a couple of minutes and then add 2 tablespoons of coriander powder and a table spoon of cumin powder. If you didn’t add green chilies – add a 1/4 tsp. of cayenne pepper or to your taste.
This is what your charred eggplant should look like. After it has cooled remove the burnt skin and you will have the flesh remaining. If some skin remains it is fine as it adds to the smokiness in the dish.
Add the eggplant to the onion tomato mix and cook for a few minutes until the eggplant is warmed through. Next add green peas and cook another 5 minutes. Taste for seasoning and serve as part of a meal or a snack.
I really hope you try to make this dish – it is so flavorful as well as healthful and I am sure you will enjoy it.
Until I cook again!
Indian Culinary Center, NYC 