There are so many variations of roasted eggplants in India. This coastal version is very easy and only needs a few ingredients. The only cooking you need to do is roasting the eggplant. I loved smoky flavor of the eggplant. At home it used to be served with bhakari or chapatis which I was never a fan of. Instead, I started serving it with pita bread or crackers and it’s an instant hit with my family and a real party pleaser. It also makes a healthy after school snack.
If gas or coil roasting is not a possibility, you can use an outdoor grill or griddle. The smokiness from charring the eggplant is the most important flavor for this dish. If you like, you can substitute whole milk yogurt with low fat.
Don’t choose a over ripe eggplant or you will need up with too many seeds.
Yields: 1 1/2 to 2 cup (depending on the size eggplant)
Cook time : 10 minutes
Prep time: 5 minutes
You will need:
- 1 large eggplant
- 1 small yellow/white onion finely chopped
- 1/4 cup Greek/Indian yogurt (Preferably whole milk)
- 1 small green chili, finely chopped
- 1/4 tsp cumin powder
- 1-2 tbsp fresh cilantro/coriander chopped
- Salt as per taste
- Oil for brushing the eggplant
How to proceed:
- Brush the eggplant with some cooking oil. You may use olive oil too.
- Place the eggplant on the burner. Try to roast the eggplant evenly by turning it frequently.
- Once the eggplant is evenly charred, place it in a bowl or plate and cover and keep for 5-8 minutes.
- Peel the eggplant. It’s easy to peel the eggplant when it cools down.
- Discard the stem of the eggplant and mash the eggplant with a fork.
- Add chopped onion, chili, cilantro, yogurt, salt and cumin powder, mix well.
- The spread is ready. I drizzle some olive oil on the spread before serving with pita bread or crackers.