Eggplant charred on a gas stove top develops a smoky flavor and a perfect texture for a spread or a dip. If you do not have a gas stove, make a friend with someone who does. Without the char you won’t get the same, satisfying taste.
makes 3 cups
- Using a burner on a gas stove, place the eggplant directly on the burner and char it, moving to different sides periodically until all sides of the skin are black and the inside appears soft & mushy. 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 still warm to the touch, peel off all of the black, charred skin and discard. Chop the insides of the eggplant and reserve.
- Heat up EVOO and pop the kalonji seeds. Immediately add the red onion and cook for 3-4 minutes on low heat until the onion gets a bit of color.
- Add the chopped eggplant, turmeric, salt, black pepper, dates & serrano. Cook for 3-4 minutes more, allowing the dates to get soft.
- 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.