Why, oh why, is there never an eggplant around when I need it? Seriously, every eggplant in Fargo, North Dakota has up and disappeared simply because I want to make spiced mashed eggplant for dinner tonight.
When I was on vacation I picked up a new Indian cookbook, called Recipes From An Indian Kitchen. The recipes used spices I already had on hand and the ingredients easily found in local grocery store, except, apparently, that eggplant. If finding an eggplant is an issue for you, just do what I did and substitute 1 pound of white mushrooms for it. This recipe would also be a great place to use the Coriander Scented Untoasted Spice Blend or The English Style Madras Curry Powder I posted last week.
Spiced Mashed Eggplant
2 large eggplants or 1 pound of mushrooms
2 TBS butter
1 onion, finely chopped
1 tsp grated fresh ginger
2 garlic cloves, crushed
1 fresh green chili, finely sliced
2 medium tomatoes, finely chopped
1 tsp salt
1/2 tsp chili powder
1/2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground tumeric
1/2 tsp garam masala
2 1/2 TBS finely chopped fresh cilantro
Prick the eggplant all over with a fork and roast them under a medium – hot broiler, turning occasionally, for 20 – 25 minutes, until the skin blackens and chars. The eggplants are cooked when a knife is easily pushed into the center like it is going through soft butter. Let cool until cool enough to handle. Remove the skins and coarsely mash the pulp. Set aside. Heat the oil and butter in a large skillet. Add the onions and saute 5 -6 minutes, until softened. Add the ginger, garlic and chilies. Saute for 1-2 minutes. Stir in the tomatoes and salt. Cook for 12 – 15 minutes. Add the chili powder, paprika, coriander, cumin and tumeric. Stir in the reserved eggplant flesh and cook 3 – 4 minutes. Stir in the garam masala and chopped cilantro.