CWS4322
Chef Extraordinaire
This is a Punjabi smoked roasted eggplant recipe that I got from a friend. This isn't her recipe, couldn't resist playing with it.
1-2 large eggplant (I used 3)
2 inches ginger root, peeled
1 onion, quartered
4 cloves garlic
hot peppers--your choice--I used haberno, red thai, jalapeno
juice of one lime and one lemon
1-2 tsp grated turmeric
1 tsp garam masala powder
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp red pepper flakes
1 Tspb ghee
1. Heat oven to 450.
2. Line a baking sheet with parchment paper or foil.
3. Toss the veggies and ginger in a bowl with EVOO.
4. Roast veggies for 25-30 minutes.
5. Let veggies cool, peel charred skin off veggies. Grate ginger. Add citrus juice.
6. Put veggies in a bowl, mash with potato masher and set aside. If not "smokey" enough, add 1/8 tsp liquid smoke.
7. Heat a dry CI pan, add coriander, cumin, red pepper flakes until you can "smell" them. Let them cool and grind (I use a coffee mill). Return to pan and add ghee and other spices. Once the ghee is melted and the spices combined, toss over mashed eggplant.
8. Return to pan, add tomatoes, reduce heat and simmer for 10 minutes. Add methi, simmer another 5 minutes.
9. Turn off heat and garnish with freshly chopped cilantro, lemon and lime zest. Serve with basmati rice or pooris.
1-2 large eggplant (I used 3)
2 inches ginger root, peeled
1 onion, quartered
4 cloves garlic
hot peppers--your choice--I used haberno, red thai, jalapeno
juice of one lime and one lemon
1-2 tsp grated turmeric
1 tsp garam masala powder
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp red pepper flakes
1 Tspb ghee
1. Heat oven to 450.
2. Line a baking sheet with parchment paper or foil.
3. Toss the veggies and ginger in a bowl with EVOO.
4. Roast veggies for 25-30 minutes.
5. Let veggies cool, peel charred skin off veggies. Grate ginger. Add citrus juice.
6. Put veggies in a bowl, mash with potato masher and set aside. If not "smokey" enough, add 1/8 tsp liquid smoke.
7. Heat a dry CI pan, add coriander, cumin, red pepper flakes until you can "smell" them. Let them cool and grind (I use a coffee mill). Return to pan and add ghee and other spices. Once the ghee is melted and the spices combined, toss over mashed eggplant.
8. Return to pan, add tomatoes, reduce heat and simmer for 10 minutes. Add methi, simmer another 5 minutes.
9. Turn off heat and garnish with freshly chopped cilantro, lemon and lime zest. Serve with basmati rice or pooris.
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