Smoky Eggplant with Coriander

Smoky Eggplant with Coriander

I found a new way of making a smoky eggplant. Well, really, I rediscovered a common method that I had relinquished for convenience. Charring eggplants in the covered gas BBQ gives eggplants that are so very easy to peel, and so that is the way that I have been roasting them for years. Recently I ran out of gas for the BBQ just as I needed to roast eggplants, so I roasted them on the gas stove.

The difference is enormous. First, it is more difficult to peel than those roasted on the BBQ, sigh. But the smoky flavour is so enhanced that the trouble is worth it when only 1 or 2 eggplants need to be char-roasted.

This recipe is for a mash of eggplant, onion and coriander leaves. You can call it a salad, but it works just as well as a dip with corn chips, a spread, and in wraps. You will love it. It is even good on toast!

Similar recipes include Smoky Aubergine with Tahini and Pomegranate, Smoky Eggplant and Asparagus,  and Smoky Eggplant and Tomatoes.

Browse all of our Eggplant dishes and all of our Eggplant Salads. Or explore our Mid Summer recipes.

Smoky Eggplant with Coriander

Smoky Eggplant with Coriander

ingredients
1.5 tspn cumin seeds, dry roasted until fragrant and ground to a powder
2 medium eggplants, roasted over gas flame, and peeled
50ml olive oil
0.5 onion, finely diced
4 cloves garlic, pushed through garlic press
0.5 – 1 green chilli, finely diced
1 tspn ginger, finely grated or minced
2  Tblspn coriander leaves, finely chopped
lemon juice
sea salt and black pepper, to taste

method
Take the roasted, peeled eggplant, squeeze gently to remove any liquid, and chop finely.

Saute the onion, chilli and garlic in the oil until the onions are golden. Mix with the eggplant and remaining ingredients. Taste and adjust seasoning if necessary. You will need a fair amount of lemon juice, and more salt than you might think. Add and taste, then add and taste again.

Serve as a salad, dip or spread.

Quick Smoky Eggplant with Coriander

Sometimes time is short. This version tastes almost as good. It uses pre-prepared pastes and powders. You can roast the eggplant the night before you prepare this.

ingredients
1 tspn cumin powder
2 medium eggplants, roasted over gas flame, and peeled
40ml olive oil
0.5 onion, finely diced
2 tspn home made ginger-garlic puree
0.5 Tblspn home made coriander paste
0.5 tspn home made green chilli paste, or to taste
lemon juice
sea salt and black pepper, to taste

method
Take the roasted, peeled eggplant, squeeze gently to remove any liquid, and chop finely.

Saute the onion until golden. Add the chilli paste, ginger-garlic paste and saute gently over low-medium heat for 30 – 60 seconds, stirring continually. Add the coriander paste, and stir through till all is well mixed.

Mix well with the eggplant and remaining ingredients. Taste and adjust seasoning and lemon juice if necessary. You will need a fair amount of lemon juice, and more salt than you might think. Add and taste, then add and taste again.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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