Smoked Eggplant with Kalonji

Smoked Eggplant with Kalonji

Eggplant charred on your stove top develops a smoky flavor and a perfect texture for a dip. If you do not have a gas stove, make a friend who does. Without the char you won’t get the same, satisfying taste. 

makes 3 cups


1 medium eggplant

3 Tbsp EVOO 

1 tsp kalonji seeds

½ cup chopped red onion 

¼ tsp turmeric

1 tsp salt

1 Tbsp black pepper

¼ cup chopped dates

1 serrano, finely diced

Optional garnishes:

¼ cup cilantro

2 Tbsp EVOO

2 Tbsp sesame seeds


  1. Using a burner on a gas stove, place the eggplant directly on the burner and char it until the skin is black and the inside is very soft. Resist the urge to touch often & let it burn . Otherwise the char gets into the eggplant flesh. Set aside for 5-6 minutes. When it is warm to the touch, peel off all of the black charred skin and discard. Chop the insides of the eggplant and reserve. 
  2. Heat up EVOO and pop the kalonji seeds. Immediately add the red onion and cook for 3-4 minutes until the onion gets a bit of color. 
  3. Add the chopped eggplant, turmeric, salt, black pepper, dates & serrano and cook for 3-4 minutes more, allowing the dates to get soft. 
  4. Garnish with cilantro, EVOO & sesame seeds. 

ideas / variations

  • Best served at room temp as a dip for rotis. 
  • Make a festive board with cranberry roti, mint chutney, pickled onions & toasted nuts.