Smoky Eggplant Puree with Tomatoes
Created by Rinku BhattacharyaCourse: Vegetarian/Vegan Entrees
Season(s): Summer
Ingredients
- 1 large eggplant
- 3 tablespoons oil
- 4 medium ripe tomatoes
- 1 teaspoon cumin seeds
- 1 medium red onion, finely chopped
- 2 teaspoons crushed coriander seeds
- 2 teaspoons ginger paste
- 6 cloves garlic, minced
- 1 teaspoon salt or to taste
- 3/4 teaspoon red cayenne pepper powder
- 2 tablespoons finely chopped cilantro
Instructions
Place the eggplant(s) on an open flame and cook for about 6 to 7 minutes (the flame on a gas stove works well for this). When the exposed side is completely charred, turn the eggplant(s) and roast on the other side for 6 to 7 minutes until well charred. Place the eggplant(s) on a plate to cool. Carefully remove the skin from the eggplant(s) and mash coarsely. In the meantime, drizzle about 1 tablespoon of the oil on a baking dish. Place the tomatoes in the dish and begin broiling them on low heat. Turn the tomatoes a couple of times to ensure that they are cooked evenly and the skin is uniformly darkened. When the tomatoes are charred, remove from broiler and cool slightly. Carefully remove their skin and place the tomatoes in a blender or food processor and coarsely puree. Heat the remaining 2 tablespoons oil in a pot. Add the cumin seeds and cook for about 45 seconds. Add the red onions and lightly sauté for about 5 to 6 minutes, until they wilt and begin to turn soft and crisp at the edges. Add the coriander seeds, ginger paste, and garlic and cook until the garlic is fragrant and toasty. Add the mashed eggplant and mix well. Add the tomato puree,salt, and cayenne pepper powder and cook and stir until they are well mixed. Stir in the cilantro leaves and serve immediately.
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