I read about this in Neelam Batra’s excellent “The Indian Vegetarian”. She describes tossing eggplants into a grill full of hit charcoal, but given that I live on the 10th floor of a high-rise, I can’t really do that. This is the next-best way to do it.
This recipe is excellent with some sauteed onions on bread or pita, and also figures into other recipes.
- Eggplant – select one with a relatively consistent thickness, so as not to under/overcook any part of it. Batra also specifies that eggplants which feel light for their size have fewer seeds.
- Throw the eggplant over an open gas flame, turning every few minutes, until the skin is good and charred. The eggplant will grow very squishy, and will likely make a mess of your burner.
- let the eggplant cool on a plate to catch the juices
- peel the eggplant
- puree the innards in a food processor
- salt and pepper to taste