Day 29 : Smoked Aubergine

It’s a light, fragrant meal and certainly something different

Ingredients

1. Round aubergine/eggplant/ baingan – 350-400g

2. 4 small onions – do not use dark ones

3. 3 green chilli’s

4. 1/2 tsp jeera (cumin) powder preferably freshly ground

5. 1/2 tsp salt

6. Pinch of garam masala

7. One bowl of Greek or hung yogurt

8. 1 tbsp cream

9. Fresh coriander chopped (optional)

10. 2 tbsp oil

Method

1. Wash and dry the aubergine

2. To chargrill, use barbecue or use the grilling plate . On gas it takes about 25-20 minutes (turn it constantly holding the stem)

3. Cool it and then wrap it with aluminium foil. Rub to remove the charred darkened skin – you can use your hands if you don’t mind the mess!

4. Chop 2 onions into small pieces (diced cubes) and the other 2 into thin slices

5. Take a pan , add oil and heat on high flame. This is to fry the sliced onions. Turn on low heat after 3-4 minutes and let it fry till brown and crispy. Keep it aside

6. Heat a wok on medium heat and add oil

7. Add the chopped onions and green chilli’s.

8. Stir for 2-3 min or until the onions just turn very light golden. Should remain translucent.

9. Add the aubergine, 1/4 tsp cumin/ jeera powder and salt to the chopped onions and mix well. Add a tsp of oil on the sides. Stir for approx 3 minutes.

10. Add the Greek yogurt or hung yogurt and mix well. Increase it to high flame

11. Switch off gas after 8-9 minutes and put the smoked aubergine in a bowl

12. Sprinkle with a pinch of garam masala and 1/4 tsp cumin powder on top and garnish with fried onions.

Enjoy with some dal and roti or with Lebanese bread and dahi chicken ( recipe given on day 20)