The only eggplant dish my boyfriend will eat

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Ventilate the kitchen. Peel any leaves off the eggplant top and brush it lightly with oil.
2. Hold the eggplant upright over a medium-low gas flame for 3 to 6 minutes to char the bottom, until a paring knife pierces it with little resistance. Turn it 180° and char the top 2 to 3 minutes, keeping the stem away from the flame.
3. Lay the eggplant flat over the flame, fattest part over the fire, turning every 2 minutes. Test the fattest part with a paring knife; if it slides in easily, the bottom is done. Then test the thinner top; if there is no resistance, it is done, otherwise char 4 to 6 minutes more, turning every 2 minutes. Cooking can take 8 to 16 minutes in total.
4. Turn off the heat and transfer the eggplant to a bowl. Cover with a plate and steam for 5 minutes.
5. Peel off the charred skin with your hands, dipping them in water to help. Small black specks can remain.
6. Cut off the stem end and mash the flesh finely with a knife, flat spatula or potato masher. If it is very watery, press it in a fine sieve to drain.
7. Heat 1½ tablespoons oil in a medium frying pan over medium-high heat. Add the cumin seeds and cook 1 minute, stirring often.
8. Add the diced onion with a pinch of salt and cook 4 to 5 minutes without browning. Add the garlic, ginger, serrano pepper and turmeric and cook 60 to 90 seconds, stirring often.
9. Add the coriander, 1½ teaspoons salt and chopped tomatoes. Cook about 5 minutes, until the oil separates from the tomatoes and they are soft.
10. Add the mashed eggplant and Kashmiri chile powder and toss well. Lower the heat to medium or medium-low and cook 3 to 5 minutes, stirring and mashing often.
11. Stir in the garam masala and cilantro and season with ¼ teaspoon kosher salt. Serve warm with flatbread or rice.

Summarized from Rainbow Plant Life's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoRiceEggplant