Bengali Smoked Eggplant Dip

Name: Bengali Smoked Eggplant Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4-6
Cuisine: Indian
Ingredients: ¼ teaspoon black mustard seeds; small handful of coriander (cilantro) leaves, chopped; 2 large eggplants (aubergines); 1 teaspoon nigella (black onion seeds); Warm Roti, Naan or Grilled Flatbread, to serve; 1 garlic clove, finely chopped; 2 tablespoons Greek-style yoghurt; 1 small red onion, finely chopped; 2 teaspoons mustard oil or vegetable oil; ¼ teaspoon cumin seeds; 1 teaspoon salt; 1 thumb-size green chilli, seeded and finely chopped

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
25 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Bengalis are renowned for their love of mustard seeds. Both the seeds and oil are used prevalently in their cooking. My friend Rita, who grew up there, made this as part of a delicious lunch with warm naan bread. The pungent oil adds a nutty flavour to the silky eggplant and the whole spices add delicious pops of texture.

Ingredients

2 large eggplants (aubergines)
2 tablespoons Greek-style yoghurt
1 small red onion

Asia
India
Sauce
Vegetarian

Method

Cook the eggplants over a gas flame or on the barbecue, turning regularly for 10 minutes or until the skins are blackened and charred. Put them in a colander over the sink to allow the bitter juices to drain away. When cool enough to handle, peel the eggplants and discard the skin.

Chop the flesh and put it in a bowl with the yoghurt, onion, chilli, coriander, nigella and salt. Combine