If you like mashed eggplant dishes like Baba Ganoosh, this dish is for you. It’s a tart Indian dish, packing in lots of spices and flavor. If you have the ingredients, making it is very easy. Either eat as a side dish, or make it a dip for your chips.
Ingredients
- 2lbs of eggplant
- ¼ c cilantro
- ½ c finely chopped onion
- 1 t garam masala
- 1 t cumin seed
- 2 T butter
Eggplant spice mix:
- 2 t ground coriander seed
- 1 t ground cumin seed
- 1 t salt
- ¼ cayenne pepper
- ¼ t ground turmeric
- ½ c finely chopped onion
- ½ c tomato sauce
- ½ T lime juice
- 1 t grated ginger
- 1 T (or 2 cloves) finely chopped garlic
- ¼ c cilantro
Pierce eggplants with fork to vent steam when grilling. Grill for 15-20 minutes until skin is blistered (we put in them in the oven at 500°F, but you can use charcoal/gas grill or your oven).
Place eggplants in a large bowl, cover it for 30 minutes, Peel the skin, mash the eggplant pulp until smooth (you can use your food processor).
Combine the Eggplant Spice Mix ingredients in a large bowl.
Add the mashed eggplant to the Eggplant Spice Mix. Mix to combine evenly.
Heat 2 T butter in a wok or a deep skillet over medium-high heat. Sizzle cumin seeds for about 30 seconds. Add 2 T of the chopped onion, stir fry until golden brown.
Add eggplant mixture, and rest of the chopped onions, stir-fry for 10 minutes. Lastly, stir in garam masala just before removing from heat. Sprinkle some chopped cilantro on the top.
