Happy Valentines Day!
Hope you get spoilt and pampered. I always feel special when someone spends some time to cook me something different and tasty. Whether it’s you or someone else who needs to feel special, I have just the idea for something you can prepare to show your love☺
I’m sure you’ve all had the pleasure of tasting Baba Ganoush as a dip at some stage. In Arabic, it literally means “pampered papa”. The more I look at recipes of the world the more I find similarities. In India we have Baingan Bharta which uses the same technique to roast the eggplant. The main difference is that we serve it as a main with rotis. You can choose to use this recipe as a dip or a sandwich spread – whichever way, it’s sure to be yummy.
Firstly, put on your favourite music as roasting this eggplant will have you standing over an open flame for 10 minutes at a minimum. If you decide to double the batch then it could be longer – I am sure you don’t mind, as this is a labour of love right? This will make 2 serves as a main or 4 if served as an accompaniment to a protein dish.
What you need:
- Long skewer or a pair of tongs
- Gas flame
- Airtight container
- Olive /vegetable oil
- 1 large aubergine (eggplant)
- The holy trinity of Indian cooking – 1 onion, 1 fat clove of garlic, 1 tsp grated ginger
- 1 green chilli if you like some zing
- 1 heaped teaspoon Korma spice
- 2 chopped tomatoes
- ½ lemon
- ½ cup green peas (optional – I use it for colour and texture)
- Skewer an aubergine or simply use a pair of tongs.
- Set your gas flame on medium and keep turning the aubergine so it gets roasted evenly. This should take about 10 minutes. I usually set my timer on for 12 minutes so between the bopping and roasting I don’t forget to turn off the stove. You should have a blistered aubergine like in the picture below.
- Now place the roasted aubergine into the airtight container and pull out the skewer. Close the container and set aside – the steam will soften the skin and make it easy to peel later.
- Place your pan on the stove to heat up.
- Chop the onion and green chilli (optional)
- Add a generous amount of olive/vegetable oil to the pan along with the chopped onion
- When the onion is translucent, add 2 chopped tomatoes, the grated garlic, ginger and a teaspoon of Korma spice, cover and simmer till the tomatoes are soft.
- In the meantime, open the bag and peel the charred skin off the aubergine
- Place in a bowl and mash with a potato masher
- Add the mashed aubergines to the softened tomatoes along with ½ cup green peas.
- Mix, cover and simmer for 5 minutes
- Turn off the stove, season with salt to taste – about 1 teaspoon and the juice of ½ a lemon
- Empty into a bowl and garnish with 2 stalks of freshly chopped coriander.
Serve with roti or pitta bread and enjoy the love and time spent on this beautiful, smoky creation.
With our best wishes for a fun day
Claudette and The No Worries Curries Team