This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip.
Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch.
Prep time: 5 minutes Cooking time:60 minutes
Ingredients
1 large eggplant
1/2 brown onion thinly sliced
1 clove garlic minced
1/2 teaspoon cummin powder
1 teaspoon cummin seeds
1/2 teaspoon black mustard seeds
1/2 cup plain yoghurt
Handful curry leaves(optional)
1.5 tablespoons olive oil
Salt to taste
Method
Heat oven to 180 degrees celcius
Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!)
Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns.
Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will loosen the skin as eggplant cools.
Remove eggplant from bag, cut off ends, then “peel” the skin off.
Chop/dice eggplant finely on large chopping board to save as much of the juices
Heat oil in a non-stick frying pan over medium heat.
Add cummin seeds, mustard seeds and curry leaves and fry until fragrant but take care not to burn
Add onions and garlic, cook for 5 minutes or so until transparent and slightly caramelised
Add diced eggplant and juices, cummin powder and cook for 5 minutes, stirring from time to time
When eggplant and onion mixture is thoroughly “melded” and heated through, take off heat and add the yoghurt
Mix through while off the heat which stops yoghurt curdling, then return to medium heat and allow to reheat. (About 3 minutes)
Serves 4-6 as a side or dip
Reblogged this on freespiritfood and commented:
I’m interested that of all of the recipes I have posted this roasted eggplant dish is the most popular. With BBQ season in full swing in Australia, I thought I would repost as this is truly an excellent accompaniment to grilled and roast meats and seafood.
Hello Shanthini,
I saw your posting “Roasted eggplant with cummin and yoghurt”. Looks yummy…mm.. I will try it. Why not use finely cut the brinjal (egg plant) and fry it on low heat instead of roasting-peeling-cutting?
I was drawn to your blog by an alert from WordPress.com, about your comment on my posting on chilli. I understand you are CEO of a philanthropic Foundation based in Sydney. This prompts me to continue the conversation further.
I am a retired nuclear scientist from Kalpakkam, India. My personal interest is in education and interacting with students. With my personal savings, I have set up a Mobile Science and Technology (MoST) Museum. This is a non-profit avtivity. In India the academic system is skewed and whole system (parents, students, teachers & management) is after marks. In this melee, there is no time for the student to understand and appreciate the subject. MoST museum is making an effort to fill this gap.
You can have a glimpse of this activity in https://manasupaluku.wordpress.com/2015/10/06/science-safari/
Also, I give science demos and guest lectures at various schools and colleges.
If these events are held at private institutes they provide hospitality. But if I have to organise these events in Govt schools (particularly rural schools) I have to spend from my pension funds. Few of my friends do help. But I cannot stretch beyond a limit.
In this context, is it possible for your Philanthropic Foundation to provide some assistance? I am not sure if this kind of academic activity in India is with the scope of your Foundation.
Looking forward to your response.
with regards
Babu Rao
cbr.igcar@gmail.com
+91 9443256985
Have a look at my blog:
http://manasupaluku.wordpress.com/
This heart thinks differently…….Sometimes
http://in.linkedin.com/pub/babu-rao/18/b3/306
Hi Babu
Thank you for liking my post and following my blog. You could cut up and fry the eggplant but it would make the finished product much oilier and not achieve the slightly smoky flavour that you get from grilling or roasting the eggplant. It would certainly still work though. My role is at the philanthropic Foundation for St Vincent’s Hospitals in Sydney, so we can only fund work at our Hospitals. Unfortunately it means that we cannot assist any other organisations. The work you are doing is very worthwhile and I congratulate you on your vision. I am sorry I cannot asset you with your fundraising. Best of luck with your endeavours. Regards Shanthini