Prep 10 mins
Cook 20 mins
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.
- 1 medium globe eggplant (approx. 1 lb)
- 1⁄2 cup yogurt
- 2 tablespoons cilantro leaves, finely chopped
- 2 tablespoons red onions, finely chopped
- 1 fresh green chile, finely chopped (optional)
- 1⁄4 teaspoon chili powder (use paprika if you want the color without the heat)
- 1⁄2 teaspoon mustard seeds
- 3 tablespoons canola oil or 3 tablespoons vegetable oil
- 1 pinch sugar
- Smoke the eggplant.
- This can be done under the broiler, on an open flame or on an outdoor grill.
- First wash the eggplant and dry thoroughly.
- Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
- Place the eggplant on an open flame or under the broiler.
- Turn frequently so it blackens evenly on all sides.
- It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
- While the eggplant is cooling, prepare the yogurt.
- In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
- Then stir in the chopped onion and cilantro and the (optional) green chili.
- When completely cool, skin the eggplant.
- The skin should peel off easily, leaving the wonderful smoky flesh behind.
- Do not discard the juices that have collected in the bowl.
- Add the juices and the skinned eggplant to the yogurt mixture and combine well.
- Do not mash the eggplant; the naturally lumpy texture is desirable.
- Now make the hot oil dressing.
- Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
- Heat the oil in a small skillet or butter warmer.
- (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
- The seeds will pop wildly; do not panic!
- When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
- Do not blend the dressing into the yogurt—instead, swirl it in decoratively just before serving.
- Serve cold or at room temperature.
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.
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.