I, like many people, have a slightly standoffish relationship with the eggplant. They are as beautiful in color as their French name, aubergine, implies and they are sensual in shape as well as potentially a satisfying dinner companion, but, like so many other things in this life, they are often soggy, limp, bitter, let downs. And yet, though I know the eggplants failings I cannot but help being seduced by its many wiles.
This dish is reminiscent in both texture and flavor of a warm, quite spicy, chunky baba ganoush. That sentence maybe cringe inducing for some, but what I have always liked about baba ganoush is the clean fresh taste that the eggplant brings especially when brightened by lemon and heightened by olive oil. Given that eggplants are beginning to appear in so many varied purple mounds in the farmers market, this recipe has given me a reason to grab those lovely purple gourds and take them home.
1 eggplant whole
2 green chilies, minced (3 if you want it super hot)
2 tablespoons fresh minced ginger (or paste)
1 large tomato, chopped
1/2 tablespoon asafoetida
1/2 tablespoon cumin seeds
1 teaspoon coriander
1/2 tablespoon turmeric
1 teaspoon salt (more to taste)
Cilantro, one handful chopped with stems to stir in at end.
Rub the aubergine down with oil so that it is evenly and lightly coated. Roast under broiler for 7-10 minutes, depending somewhat on the size of the gourd. You could also do this on the grill.
While the eggplant is cooking, chop the onions, chilies and tomatoes. Add 1 tablespoon of oil to a pan and once the oil is hot, add the asafoetida and cumin seeds, roasting the seeds until they pop. Add the onion and cook until sweating, but not brown about 3 minutes and add the chilies and chopped tomato.