Smoked Spiced Eggplant Puree

Recipe Ingredients

2		Eggplants - (2 1/2 lbs total)
1 teaspoon	5ml	Whole cumin seeds
1 teaspoon	5ml	Whole coriander seeds
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - finely chopped (large)
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Fresh ginger
1/4 teaspoon	1.3ml	Turmeric
		(or pinch yellow asafetida powder)
1 1/2 teaspoons	7.5ml	Salt
		Juice of 1 fresh lime
1/2 cup	118ml	Plain yogurt - (to 2/3 cup)
1		Fresh jalapeno pepper - seeded, minced
1/4 cup	36g / 1.3oz	Chopped fresh coriander
1/4 cup	36g / 1.3oz	Chopped fresh mint

Recipe Instructions

Preheat oven to 450 degrees.

Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground).

Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma.

Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6769 broadcast 11-26-1997)

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