Smokey Indian Spiced Eggplant

Thoughts & Inspiration

My mom use to make a delicious roasted eggplant dish.  This recipe is a fusion of my mom's eggplant dish with my spice blend.  The touch of coconut milk adds an interesting depth of flavor.

Cook Time: 35-45 minutes

Ingredients 

3 medium sized eggplants, roasted (not Japanese eggplant) - see below for roasting

1 Tbsp oil (vegetable or olive oil) 

1 Tbsp cumin seeds

1/2 diced white onion

2 cloves of minced garlic

3/4 Tbsp grated ginger   

1 large fresh diced tomato (really red/juicy one) 

1 small can of tomato sauce

Spice Blend - combine all in a bowl

1 tsp coriander powder

1 tsp cumin powder

2 tsp garam masala

1 tsp amchur powder

1/4 tsp tumeric

Pinch kashmiri powder (any Indian chili powder)

Pinch cinnamon powder

Salt to taste 

Additional Ingredients

2 Tbsp coconut milk (if you want it a little creamy)

3 Tbsp fresh chopped cilantro (leaves and some of the stems) 

Optional - 2 Tbsp fresh chopped mint leaves

Roasting the Eggplant - 2 method options

• Method 1: Wash and dry eggplant  Wrap eggplant in 2 layers of foil so that there are no openings.  Allow eggplant to roast over open medium flame for 20-25 minutes rotating the eggplant every 5 minutes.  The eggplant will slowly collapse into itself.  Remove from flame carefully with tongs and allow to cool for 10 minutes.  Remove foil carefully as steam will be inside the foil.  Slice the eggplant open and scoop the roasted pulpy flesh and place in a bowl.  Discard the charred skin.  Coarsely mash or chop the flesh.
• Method 2: Wash and dry eggplant.  Slice lengthwise.  Lightly grease a baking sheet with some olive oil.  Place eggplant cut side down on baking sheet.  Place under a high broiler for 20-25 minutes until the eggplant looks charred and the halves seemed collapsed.  Remove from oven and allow eggplant to cool.  Scoop out pulpy fresh and discard the charred skin.  Coarsely mash or chop the flesh.

In a sauce pan, heat 1 Tbsp of the oil on medium-low heat.  Add in the cumin seeds and cook until they start to splutter a bit.  Add the diced onions and let sweat for about 3 minutes – mixing to prevent any burning (you want the onions nicely browned); next add the garlic and ginger and saute for another 2 minutes.  Add the canned and fresh tomatoes and all the powdered spices. Stir well and cook for 3-5 minutes, stirring often to prevent the spice blend from sticking to the pan (sprinkle a little water if needed about 1-2 Tbsp).  Now add the roasted eggplant and stir together.  Add the coconut milk and place a lid on the pan and cook on low heat for an additional 3-4 minutes.  Add the chopped fresh cilantro (and mint).  

Serve this dish over a bed of rice or accompanied with Naan (Indian bread).