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Author Notes: Eggplant, rather Brinjal or Baingan as we call it growing up in India, is one of the vegetables which people either love or despise. Everyone who has eaten my eggplant pâté has simply adored it and till date 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.
Eggplant is a delicacy in Indian & Italian cooking. Every household has their own version of it. Here is my version of it – spicy and smoky Eggplant Pâté. —Primlani Kitchen
- 1 Big Eggplant
- 1 Onion, thinly sliced
- 2 Green Chilis (Asian)
- 2 Cloves Garlic, sliced
- 1 teaspoon Ginge, chopped
- 1 pinch Asafoetida (hing)
- 1 pinch Garam Masala
- Salt to Taste
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Indian Red Chili Powder
- Cilantro Leaves for Garnish
- Grill the eggplant on open flame from all sides till completely charred and soft. Cool, peel, and mash.
- Heat 2 tbsp canola oil in a medium heavy-set dish. Add hing. Saute onions on medium-low fire 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. Serve warm with chopped cilantro and choice of Indian bread (roti, naan, parantha).
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