Smoky Eggplant Dip – Baingan ki Chutney
|Medium eggplants||1 Pound (500 Gram, Total)|
|Minced green chili pepper||2 Tablespoon|
|Onion||1 Large, minced to make 1 cup, 250 gram|
|Tomatoes||350 Gram, minced to make 1 3/4 cup, 350 gram (2 medium ones)|
|Minced coriander leaves/Cilantro||4 Tablespoon|
|Dhaba spice||1 Tablespoon (Substitute Store-Bought Or Homemade Garam Masala)|
|Thick greek style plain yogurt/Sour cream||1⁄2 Cup (8 tbs)|
|Fresh coriander||2 (For Garnish)|
1. Flame-char the whole eggplants on a gas grill or over the open flame of a gas burner, turning constantly until blackened and soft. Alternately, roast the eggplants in a preheated 375°F (190°C) oven on a sheet pan for about 15 to 20 minutes until completely soft and lightly burnt. Let cool until easy to handle, and then peel and mash the eggplant flesh.
2. Heat the oil in a large wok or saucepan over medium-high heat; add the minced green chili pepper and onion, and cook, stirring constantly until golden, about 7 minutes. Add the tomatoes, minced fresh coriander leaves and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.
3. Mix in the mashed eggplant, Dhaba Spice and salt. Reduce the heat to medium-low and cook, stirring and mashing with the back of a wooden spoon occasionally, about 10 to 15 minutes. Take it off the flame and cool completely. Mix in the Greek-style plain yogurt or sour cream until completely incorporated. Transfer to a serving dish, and serve cold garnished with the fresh coriander sprigs.