Good Looking Eggplant recipe

**higgies** · #1 November 9th, 2006, 03:12 PM

Anyone ever had anything like this before?? Comments? I think it looks awesome. I'm trying to find things to do with an eggplant beside broiling or grilling the slices....

BAIGAN BHARTA (MASHED EGG-PLANT)
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Cooking the eggplant:
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Poke the eggplants (say 2, medium sized ones) with a knife, and insert
slivers of garlic in the slits. The eggplant can be roasted either in a
conv. oven, a microwave, or ideally, on a slow charcoal grill. When
they are done (they become kinda' limp), peel, and mash up the insides.
Use a knife to cut up the long fibres.

Seasoning:
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In a wok, heat some oil, and add chopped onions, and chopped ginger.
Fry till the onions are semi-browned, and then add the mashed eggplant.
Add salt, and pepper to taste. Season with lots of chopped cilantro
(coriander leaves). Since the eggplant is already cooked, you need not
cook for long in the wok... just long enough to mix things up good. A
tomato or two chopped fine, and added with the eggplant also tastes
good.

Alternative sesoning:
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Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the
mashed eggplant, and a few table spoons of mustard oil. The mustard oil
gives a nice tangy taste. Look for mustard oil in your nearest Indian
grocery store. (Salt and pepper too.)

2big4mysize · #2 November 9th, 2006, 03:15 PM

lloks good I've never inserted the garkic just tossed the garlic and eggplant in the oven to roast together and then mashed them up.

**higgies** · #3 November 9th, 2006, 03:16 PM

How's the eggplant turn out? Usually when I grill it it gets nice and gooey. Doesn't seem like it'd mash too well.

2big4mysize · #4 November 9th, 2006, 03:20 PM

I put the eggplant garlic any onions in the blender with a bit of EVOO and hit puree

works great

the toughness of the skin of a dark purple eggplant it the limiting factor in the mashing so if you scoop it out of the skin or use the lighter puprple or white kind it isn't an issue