oven roasted eggplant with Indian spices

This is another recipe from Ajanta: Regional Feasts of India. I made it the same evening that I served mustard sauce masala over black cod.

The dish reminds me of Macedonian pindzur with different spices. I wonder how Alecs would like it? How’re you doing back in New York, boys? We miss you!

Like pindzur, this is a kind of eggplant dip. You can serve it with any kind of bread as an appetizer or as a side dish with Indian food (like I did) or simply with rice.

oven roasted eggplant with Indian spices

10 baby Italian eggplants (about 2½ lbs)
4 tbsp canola oil
4 tbsp olive oil
2 tbsp fresh ginger, grated fine
1 Serrano chile, minced, seeds and ribs partially removed
2 sweet white onions, chopped
10 ripe dry farmed early girl tomatoes, skin removed and chopped with their juices
2 tsp turmeric
½ tsp cayenne pepper powder
2 tbsp coriander seeds, pan roasted then ground
2 tbsp cumin seeds, pan roasted then ground
Kosher salt
½ bunch cilantro, chopped

Broil eggplants in the oven for about half hour turning every 5 minutes. A sign that they are ready is when skins are partially burned, blistered and eggplants have shrunk and collapsed a bit. Remove from oven. Let them cool down until you can comfortable handle them. Remove skin and roughly mash eggplants with a fork.

Using a deep pan heat up canola oil. Add ginger, chile pepper and sauté for a few seconds. Add onion and cook for about 12 minutes. Add tomatoes and cook for another 10 minutes. Fold in turmeric, cayenne, coriander and salt. Add eggplant, olive oil then cook for another 10 minutes at low temperature. Taste and adjust flavors. Add cilantro and serve!