Aubergine is such a versatile vegetable, and amongst vegans and vegetarians, it is a very popular vegetable that is meaty in texture, has a satiating mouthfeel and a savoury-sweet taste. Depending on the variety used and the recipe, it can have a vegetal bitterness or a sweet flesh. Aubergines absorb oil and spices, which gives a varying taste profile to each recipe created with it. India boasts of many indigenous varieties of aubergines, also called brinjals or eggplant. Each region has a special variety and summers yield some hardy drought-resistant types. So, you can imagine the array of recipes one can tap into to make delicious side dishes for every meal. This salad is a cooling, refreshing one, especially during the summer. It is versatile to be used as an unctuous dip or to pile onto a thick slice of crusty bread. You can even fill it into a Pita bread along with other greens and tomatoes, and you have a filling meal! This is an excellent side dish when you BBQ, as roasting it on coal or wood embers gives it an additional smoky flavour.
Try to get a graffiti Aubergine if you can, in place of the black one, as it has more texture and firm flesh. At our house, we had a small brazier and the aubergines were roasted on coals. You can roast an aubergine whole in an oven heated at the highest temperature.
For two persons. 1 cup=240ml/ 1 tbsp=15ml/ 1 tsp=5 ml
|1 aubergine – 300-350g|
|1 white onion/ red onion/ 3 spring onions finely chopped.|
|1 green or red chilli – finely chopped choose the type that suits your taste. I love a hot chilli!|
|2-3 cm piece of ginger, peeled, sliced thin then chopped into tiny dice. Or grated.|
|1 tsp each: sugar & cumin powder|
|½ - 1 tsp salt, as per taste|
|¼ tsp asafoetida|
|1 cup Greek-style yoghurt ( thick yoghurt)|
|Juice from half a lime|
Aubergine is such a versatile vegetable, and amongst vegans and vegetarians, it is a very popular vegetable that is meaty in texture, has a satiating mouthfeel and a savoury-sweet taste. Depending on the variety used and the recipe, it can have a vegetal bitterness or a sweet flesh. Aubergines absorb oil and spices, which gives...
|1.||Oil the aubergine and roast it on the flame directly. Keep turning every few minutes to char it on all sides. Start with the rounded end and lastly near the calyx if you can.|
|2.||Cool the roasted aubergine on a plate to catch the juices that will leak out. Retain juices.|
|3.||Peel off the charred skin while it is yet a bit warm. Leave tidbits of the charred skin on for an intense smokey flavour.|
|4.||Chop the aubergine in smaller chunks of mash roughly.|
|5.||Mix all the rest of the ingredients into the yoghurt.|
|6.||Add the cooled aubergine chunks/ mash with the juices to the yoghurt mixture.|
|7.||Check salt to taste.|
|8.||Chill and serve.|