Roasted Eggplant with Yogurt

Eggplant is commonly used in all cuisines and every cuisine has its own speciality. Eggplants come in different shapes, sizes and colors and are grown and consumed all over the world. They are also known as aubergines and brinjal. 

Eggplants are mostly available in shades of purple but they can be white, green or black in color.They also vary in shape some are round, some oblong, others are small rounds etc. It belongs to the nightshade vegetable family.

This recipe can be called a raita or a vegetable chutney as it mimics both versions. The eggplant in this recipe can be cooked in two ways. Boil or roast the whole eggplant on an open flame. I love the open flame style as it has a smoky flavor but traditionally amma made it by boiling. If you love the smoky flavor go for it and cook on an open flame otherwise boil it.

On to the recipe.

Servings

4-6

Prep Time

10-15 minutes

Cook Time

5 minutes

Total Time

15-20 minutes

INGREDIENTS
  • 1 big purple eggplant
  • 1 cup yogurt
  • Salt to taste
  • To season:
  • 1 -2 tsp oil
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 dried red chili
  • ½ tsp red chili powder
  • 1 sprig curry leaves
  • 4 tbsp coconut, grated
  • 1-2 tsp cilantro, chopped for garnish
PREPARATION

Step 1
To boil the eggplant: Cut into big chunks and place in a pan with 1 cup of water. Cover and cook for 10-15 minutes or until the eggplant turns soft and mushy. When it cools remove the skin and mash completely.

Step 2
To roast the eggplant: Place the whole eggplant on medium flame and let it cook. Keep rotating until all the sides are soft and the skin looks shriveled. Cool and peel the skin and mash completely.

Step 3
Whisk the yogurt and add to the eggplant. Add salt to taste. 

Step 4
In a small pan add oil and all the seasoning ingredients except coconut and curry leaves. When the mustard splutters add coconut and curry leaves. Cook for a minute or two until the coconut is toasted, add to the yogurt eggplant mixture and mix well. Serve with rotis or rice or as a component of thali.

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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