Hi everyone, Jess here, trying out this delicious eggplant dish, which originated in India, was popular in Pakistan and Bangladesh, and now around the world!I grilled up the eggplant separate from the rest of the dish and put it in the fridge until it was time. In this house, piecemeal cooking is the only way I can get to some dishes. You can also cook the eggplant over an open flame on your stove or in an oven, (some even do the microwave) but I went with the traditional method.You want to grill your eggplant until it “collapses”. This one has been defeated!
- 2 pounds eggplant
- 2 tablespoons lime juice
- 2 to 3 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and finely chopped
- 1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
- 1 pound fresh tomatoes, chopped
- ½ teaspoon turmeric
- 1 teaspoon kosher salt or to taste
- ½ cup chopped cilantro, thin stems included (I left this out as I didn’t have any on hand)
- 2 teaspoons garam masala
1- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
2- When the eggplant is cool enough to handle, peel it and trim away the hard stem. Chop or mash it in a bowl, with lime juice.
3- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
4-Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.