Friday, April 04, 2014

Smoked Eggplant & Yogurt Salad

Begin by heating the broiler while 1 slice in half lengthwise 1 medium-size regular black eggplant. Place the halves face down on an oiled baking sheet and broil until the eggplant is soft and the skin charred. No need to flip but check now and then to avoid truly burning. When the eggplant is very soft remove from oven and after cooling a bit, scrape and then chop all the flesh. Discard the skin. The photo above indicates the level of extreme done-ness we're going for here!

Nothing left to do but blend the chopped eggplant in a large bowl with: 1 small diced red onion, 1 T. grated ginger, 1 minced green chile (your choice), 1-2 T. minced cilantro, 1/2 t. garam masala, 1 t. smoked paprika and salt and cayenne pepper to taste. Chill for 30 minutes before serving. Excellent with flat breads, crackers or as cold side dish.

No comments: