60 minutes
A smoky and flavorful roasted eggplant mash, perfect as a hearty side dish.
Large Eggplant, with stem
each
Medium-sized Onion, peeled and coarsely chopped
each
Ginger, peeled and coarsely chopped
0 oz
Garlic Clove, peeled and coarsely chopped
each
tablespoons
Turmeric Powder
teaspoons
Fresh Hot Green Chili, finely sliced
each
Chinese Parsley (Cilantro), chopped
tablespoons
Canned Tomatoes, coarsely chopped
each
teaspoons
teaspoons
teaspoons
1. Prepare Cooking Area and Roast Eggplant
Begin by preparing your cooking area. Line your gas burner with an aluminum liner or foil to keep things tidy. Take the large eggplant and stand it directly over a medium-low flame. Turn it occasionally until the skin is completely scorched and the eggplant feels soft to the touch, which should take about 20-25 minutes. The direct flame charring will give the eggplant a wonderful smoky flavor. Once charred, hold the eggplant under cold running water to cool it down, and then peel off the blackened skin. Chop the peeled eggplant coarsely and set it aside.
2. Blend Aromatics
Blend the chopped onion, ginger, and garlic with three tablespoons of water until you get a smooth paste.
3. Fry the Aromatics Paste
Heat the vegetable oil in a skillet over medium heat. Add the paste along with the ground turmeric, and fry it, stirring frequently, until the mixture turns brown. This should take about five minutes.
4. Add Chili and Parsley
Add the finely sliced green chili and chopped Chinese parsley to the skillet and fry them briefly for about a minute to release their aromas.
5. Cook Tomatoes
Lower the flame and add the coarsely chopped canned tomatoes. Let this mixture cook for about ten minutes, allowing the tomatoes to break down and meld with the other ingredients.
6. Combine Eggplant and Mixture
Raise the flame to medium-high and add the chopped eggplant to the skillet. Fry the mixture for about 10-15 minutes, stirring occasionally.
7. Season and Serve
Finally, season the mash with salt, lemon juice, and garam masala, adjusting to your taste. Transfer the smoky roasted eggplant mash to a warm serving dish and garnish it with the reserved Chinese parsley.
Choose large, plump eggplants with glossy skin and a firm texture. The eggplant should feel heavy for its size, indicating fewer seeds and more flesh, which is ideal for a creamy mash.
Achieve a deep, smoky flavor by charring the eggplant directly over an open flame on a gas stove or grill. If you must use an oven's broiler, understand the smokiness will be less pronounced.
Bloom spices like cumin seeds, coriander powder, garam masala, and turmeric in oil to release flavors before adding other ingredients. Use fresh aromatics such as garlic, ginger, and green chilies.
Use ripe, juicy tomatoes and sauté onions until golden and caramelized for a sweetened flavor profile that complements the smokiness of the eggplant.
Master the 'bhuno' process, sautéing ingredients on medium-high heat until the oil separates from the mixture, to intensify flavors and create a rich base.
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