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The Best Ever Eggplant You Will Taste: Eggplant Pate!
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Description
Eggplant—brinjal or baingan as we call it growing up in India—is one of the vegetables people either love or despise. Everyone who has eaten my eggplant pâté has simply adored it and to this day my friends and family continue to ask to make some more for them. This recipe is amazingly simple to create, requiring only a few basic ingredients.
Ingredients
- 1 whole Big Eggplant
- 2 Tablespoons Vegetable Oil
- 1 pinch Asafoetida (hing)
- 1 whole Onion, Sliced
- 2 cloves Garlic, Chopped
- 1 teaspoon Ginger, Chopped
- 2 whole Tomatoes, Chopped
- 2 whole Indian Green Chili, Chopped
- ¼ teaspoons Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- Salt To Taste
- 1 pinch Garam Masala (Indian Whole Spice Powder)
- 2 sprigs Cilantro, To Garnish
- Indian Bread, To Serve
Preparation
Grill the eggplant on an open flame on all sides till completely charred and soft. Cool, peel, and mash.
Heat the oil in a medium heavy-set dish. Add hing. Saute onions on medium-low heat till dark brown in color. Add garlic, ginger, tomatoes, green chili, and all dry spices except garam masala. Saute on medium heat till the tomatoes are reddish-brown and till you see oil seeping through the gravy.
Add mashed eggplant, mix well, and simmer on low heat covered till the eggplant is cooked (10-15 minutes). Sprinkle garam masala and stir to blend.
Serve warm with chopped cilantro and choice of Indian bread (roti, naan, parantha).
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