This earthy, aromatic vegetable dish from North India is a wonderful accompaniment to any main meal.
2 large eggplants
3 tablespoons vegetable oil, plus extra for charring the eggplants
6 garlic cloves, finely chopped
¼ teaspoon salt
2 green chilies, finely chopped
1 inch piece gingerroot, peeled and grated
2 onions, finely chopped
1 teaspoon ground cumin
2 teaspoon tomato paste
A pinch Garam Masala
Few cilantro leaves
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Hold an eggplant with a pair of tongs over a flame, turning often until the skin chars and blisters all over. Repeat with the other eggplants. Alternatively, preheat the broiler to high, halve each eggplant, and rub the cut surface with a little oil. Place the eggplants, cut sides down, on a broiler pan and broil 8 to 10 minutes until the skin chars and blisters.
Leave the eggplants until they are cool enough to handle. Cut each one in half lengthwise, if they are still whole, and scoop the flesh into a bowl, then mash or chop and put aside.
Heat the oil in a saucepan over moderate heat. Add the onions, garlic, and chilies, fry, stirring frequently, 6 to 8 minutes until the onions are browned.
Add the tomato paste, salt and cumin, fry, stirring 2 minutes until the mixture becomes very thick. Stir in the eggplant and cook, stirring, 3 minutes until the mixture becomes thick and mushy
Sprinkle with the ginger and garam and masala and continue cooking 30 seconds. Serve hot, sprinkle with cilantro leaves.
Cuisine Writer
