45 minutes
A traditional Indian dish of smoked and mashed eggplant mixed with a variety of spices and cooked with onions, tomatoes, and cilantro.
Eggplant, grilled until skin blackens
0 lb
Lime Juice, fresh
tablespoons
Vegetable Oil, for sautéing
tablespoons
Medium Onion, chopped
each
Garlic Clove, finely chopped
each
Green Chile, freshly sliced
each
Tomatoes, chopped
0 lb
Turmeric, ground
teaspoons
teaspoons
Cilantro, chopped
cups
teaspoons
1. Prepare the Eggplant
Grill the eggplants until the skin blackens and the inside is tender, about 20 minutes. Let them cool, then peel and mash with lime juice to make a purée.
2. Sauté the Onion
In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until soft and golden, about 10 minutes.
3. Add Garlic and Chile
To the skillet, add the finely chopped garlic and sliced green chile. Cook for about 1 minute, until the garlic softens and the chile becomes fragrant.
4. Incorporate Tomatoes and Spices
Stir in the chopped tomatoes, turmeric, and kosher salt. Cook for about 5 minutes, until the tomatoes soften and the spices are well incorporated.
5. Combine with Eggplant Purée
Fold the eggplant purée into the tomato mixture and simmer for an additional 3 to 5 minutes, allowing the flavors to meld together.
6. Finish with Cilantro and Garam Masala
Off the heat, sprinkle chopped cilantro and garam masala over the dish and stir to combine. Allow the herbs and spices to bloom from the residual heat.
For the signature smoky flavor, roast the eggplant directly over an open flame. This creates a charred skin and imparts a rich smokiness to the flesh. If you don’t have a gas stove, you can roast it under the broiler, but an open flame is preferable.
Select large, glossy, and blemish-free eggplants. They should feel heavy for their size and have taut skin. Globe eggplants work well due to their meaty texture.
Rotate the eggplant regularly using tongs to ensure even cooking. It should be charred and blistered all over, and the flesh should be soft to the touch. This can take around 15-20 minutes depending on the size of the eggplant.
Cook the onions slowly until they are caramelized to bring out their sweetness. For tomatoes, allow them to soften until they release their juices, which intensifies the overall flavor of the dish.
After roasting, allow the eggplant to cool slightly. This helps the flesh finish cooking. Once cool enough to handle, peel the skin. You can scrape off any remaining bits with the back of a spoon to avoid any bitterness from burnt pieces.
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