Smoked Eggplant Dip

Smoking eggplant is arguably the best way to cook it - there is so much you can do with the pulp. This dip is inspired by the traditional Baingan Bhartha, a Punjabi favorite smoked eggplant sabzi (aka, roasted vegetable dish). It is delicious cold served on toast or with a roti. 

Makes 2 cups

ingredients

1 large eggplant

1 teaspoon oil for rubbing

1 teaspoon sea salt

1/2 teaspoon chili powder

2 tablespoons mustard oil

1/2 teaspoon cumin seeds

1/2 cup of sliced green onion, white and green parts

1 tablespoon currants

2 tablespoons walnuts, toasted and chopped 

2 tablespoons chopped cilantro

instructions

Rub the eggplant with oil and cook over an open gas stove fire until it is scorched on all sides and appears cooked through. The eggplant skin will turn black and bristly and the inside will appear soft and mushy. Discard the skin and chop or mash the eggplant. Sprinkle the salt and chili powder on top.

Heat up the mustard oil and pop the cumin seeds. Add the green onion and sauté for 2 to 3 minutes. Turn the heat off and add the oil to the eggplant making sure to hit the chili so as to cook it slightly. Fold in the currants, walnuts, and cilantro then serve.

notes & variations

• No gas top stove? Peel, chop, and broil the eggplant in oil until scorched. Stirring frequently. May need to also sauté in the pan to assure it is soft and well cookied.

• Use olive oil instead of mustard.

• Be sure to really char the eggplant. It should be falling apart and have no raw spots. If you wind up with some lesser done spots, simply sauté in a pan for a bit until cooked. 

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