Roasted eggplant is delicious side dish which goes well with chapati, pita or even rice and fresh yoghurt too. Normally the relish is made in a pestle and a mortar but a hand blender would do the same job. It is a good recipe to make even to use as a dip.
Serves 2
Time: 30 minutes
1 eggplant
1 small onion peeled
5-6 garlic cloves
2-3 whole chillies (or less)
Salt
A handful of fresh coriander chopped
1 tbs lemon juice (optional)
Method
Roast the eggplant, onion, garlic and chillies on the gas burner. The reason being, the mild smoky flavour and the charred bits. I have tried it in the oven, but it doesn't give the same result. But yes a charcoal grill can work.
Once the ingredients are roasted, peel the eggplant and chop the flesh along with the other ingredients in a bowl. Using a hand blender, blitz it. adjust the salt.
Here, I have served it with pearl millet (bajra) chapati. This relish can be served cold or at room temperature.
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