Prep 1 hr
Cook 25 mins
This is a sentational Indian side dish that gets even better as leftovers! I love to serve this with chicken and flatbread or over a freshly steamed bowl of basmati rice. I got the recipe from an old issue of Food and Wine magazine.
- 3 large eggplants
- 2 tablespoons olive oil
- 1 teaspoon cumin seed
- 1 onion, finely chopped
- 1 seeded jalapeno
- 2 garlic cloves, crushed
- 1 1⁄2 tablespoons minced ginger
- 1⁄4 teaspoon red pepper flakes
- 3 medium tomatoes, finely chopped
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon turmeric
- 1 cup frozen peas, thawed
- 3⁄4 cup chopped cilantro
- 1⁄3-1⁄2 cup plain yogurt
- salt, to taste
- garam masala, for serving
- Preheat the oven to 450°F Place eggplants in a baking dish and poke holes in them with a knife. Bake for about 1 hour, or until the skins are black and the eggplants feel very soft. Set aside to cool a bit, and then slice them open lengthwise. Using a spoon, scrape the insides into a large bowl and mash slightly. (You can do this ahead of time if you want).
- Heat the olive oil in a skillet and add the cumin seeds and cook until they begin to sizzle and pop, about 10 seconds.
- Then add onion, and cook, until it is soft and beginning to brown.
- Next,the jalapeño, garlic, ginger, and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, and stir well.
- Cook until all the liquid has evaporated, about 10 minutes.
- Add the paprika and turmeric, and cook for another 2-3 minutes.
- Add the eggplant and peas, stir to combine, and cook over low heat for 10 minutes.
- Turn heat off, and stir in the cilantro, yogurt, and salt.
- Serve hot or warm and, if desired, sprinkled with garam masala.