Indian Fire Roasted Eggplant Recipes

Steps:

• Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
• The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
• When at room temperature remove the skin and mash the pulp.
• Chop the onions, tomatoes and green chilli.
• Heat oil(preferably mustard oil) in a kadahi(wok) and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
• After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier)When the tomatoes are done(oil seperates from them)add all the powders except for the garam masala powder and cook for another 1/2 a minute.
• Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
• Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!

Steps:

• Preheat grill to medium heat or a broiler to 325 degrees F. and set an oven rack five inches below the heat source.
• Flame-char the whole eggplants on the gas grill, turning constantly until blackened and soft, about 15 minutes. Alternatively, you may roast the eggplants under the preheated broiler on a sheet pan until completely soft and lightly burnt and the skin starts peeling off, about 15 to 20 minutes.
• Immerse the grilled or roasted eggplants in cold water to cool. Remove the skin and stem and coarsely chop the flesh. Set aside.
• Heat the ghee or oil in a saucepan over medium heat. Add the cumin and sauté until it begins to crackle, about 30 seconds. Add the onion and cook until transparent, about two minutes. Add the ginger and cook, stirring constantly, for 30 seconds.
• Reduce the heat to medium low. Add paprika, salt and tomatoes and cook for two minutes. Add eggplant and green chili peppers and cook, stirring constantly, until soft and mushy, about four to five minutes. Stir in the cilantro and serve hot.