Fire-Roasted Eggplant (Aubergine) With Yogurt

Recipe by Ruta4400
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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