Guest post by Big Apple Curry member Yasmina who lives in London, is a professional nutritionist, and in 2013 made her first visit to India where she cooked in the chef’s kitchen at the Taj Vivanta Hotel in Bangalore!

I found myself recently reminiscing about my first trip to India. Thinking about my cooking session with Chef Dinesh Dadlani of the Terracotta in the Taj Vivanta Hotel in Bangalore, I felt inspired to cook one of his favorite dishes: smoked eggplant. Eggplant, lovely eggplant…what a surprise to learn that eggplant is a member of the ‘nightshade’ family of vegetables, which includes potatoes, tomatoes, sweet and hot peppers. Despite mouth-watering dishes like eggplant parmesan and babaganoush, eggplant can often get a bad rap simply because of the rubbery texture and seemingly bland taste. Yet, when one adds oil and spices to the mix, eggplant truly comes to life. So I ventured into my spice cabinet and took out the all-important spices for this recipe: garam masala and cumin seeds. Throw in a small finely chopped onion and some oil, and you’re ready to go. It’s a simple recipe, really. And, it can be done from start to finish in less than 30 minutes (during half of which the eggplant will be doing its own thing in the oven). You really can’t go wrong with this easy recipe. Grilling the eggplant and removing the pulp is slightly fiddly but quick once you get the hang of it. I use a teaspoon to scoop out the flesh once it’s cooled a bit. Mixing everything at the end is when all the flavors come together, creating a wonderful aroma. The flavors are just right — not too intense or spicy, and suitable for all palates. I serve it warm with white fish or chicken. Enjoy!

Chef Dinesh’s Smoked Eggplant

Serves 2

Ingredients

• 2 medium sized eggplants
• 2 oz. plain yogurt
• 1 tablespoon garam masala
• 1 tablespoon cumin seeds
• 1 small onion, chopped
• 1 tablespoon canola or vegetable oil
• Salt and pepper to taste

Preparation

1. Place the whole eggplants on a tray and sprinkle with salt and pepper. Pour a small quantity of oil over top. Place the tray in an oven and roast for 25-30 minutes at 220⁰c. Peel off the skin when cooked and cooled slightly. Mash the pulp with a fork.
2. Heat oil in a pan and add the cumin seeds. Cook for 1-2 minutes until the seeds start to pop. Add the chopped onion and sauté for a further 2 minutes. Finally, add the eggplant pulp.
3. Add garam masala powder, yogurt and season according to taste.