Smoked Spiced Eggplant Puree
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
40
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees
2
Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered
3
Transfer to baking pan and roast for 30 minutes or until soft
4
Remove from oven and cool
5
Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground)
6
Heat oil in a small skillet over moderate heat
7
Add onion and saute until tender
8
Add garlic and ginger and saute a few seconds to release the aroma
9
Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma
10
Cut stem ends of eggplants and peel skin
11
Set eggplant in food processor and puree until coarse
12
Add onion and spice mixture and puree
13
Transfer to serving bowl and stir in lime and yogurt and jalapeno
14
Right before serving dust eggplant puree with chopped cilantro and mint
15
Serve with toasted pita triangles or fresh vegetables or crackers