Smoky Mashed Eggplant Curry
Ingredients
- 1 medium eggplant
- 3 cloves garlic, peeled and halved
- 1 Tbsp safflower or avocado oil
- 1 large yellow onion, sliced
- 4 cloves garlic, pressed or minced
- 1 Tbsp minced ginger
- 1 Tbsp green chillies
- 3 tomatoes, diced
- 1/2 tsp red chili powder
- 1 Tbsp coriander powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 Tbsp chopped cilantro
Preparation
Make slits in the eggplant and stuff the garlic halves deep into the center.
Rub the eggplant skin lightly with oil and broil whole while turning occasionally until it can be easily pierced with a knife.
While the eggplant cooks, heat a cast iron skillet over medium-high heat.
Add oil, then onion, garlic, and ginger to the skillet.
Turn heat to medium and cook until the onion becomes translucent but not browned.
Add green chillies, chili powder, coriander powder, cumin, and salt, then cook while stirring for 1-2 minutes.
Add tomatoes and cook for 10 minutes until the liquid is cooked out and it becomes a paste.
Remove the eggplant and let it cool until it can be handled.
Peel the skin, chop into small pieces, and mash with a potato masher or heavy spoon, including the garlic inside.
Add the mashed eggplant to the cooked tomato and onion mixture.
Heat while stirring and mashing for 5-10 minutes.
Top with chopped cilantro, thin slices of red onion, and red pepper.
Serve with flatbread or basmati rice.
Tips
Infuse smoke for better flavor by grilling with a smoker box or add 1 tsp liquid smoke if grilling isn't possible.
Consider using Kashmiri chili powder for more authentic color and heat.
