In olden times these eggplant were roasted on charcoal or open fires, I have heard from my grannies that they used to cook this religiously on Tuesdays and Saturdays to ward of evil (It is just a believe).
My grandma would take it out from the "chullah" (earthen stove filled with charcoal), & peel the roasted eggplants and smash it, mix the spices, add some mustard oil just before everyone sat for dinner.
I tried my best to recreate that taste using my gas stove. Wish my grandma was alive to taste this. The process is somewhat similar to our slow cooking in medium-heat method.
Ingredients
- 2 big brinjals (eggplants, as shown in pic)
- 10 cloves of garlic
- 2 green chillies (chopped)
- 1 big onion or 2 medium ones (chopped)
- 2 tsp of mustard oil
- Coriander leaves chopped
- Salt according to your taste
- Make puncture holes on the brinjals (using a knife, by poking the eggplant) as shown in the picture and insert the garlics as illustrated in the pics
- Insert 5 garlic cloves in each eggplant
- Then roast the brinjals thoroughly on your gas stove (if you dont want to dirty your stove use a frying pan), so that the inside gets cooked well and is not raw and hard.
- There will be juices coming out from your eggplant as you roast it.( it will spill on your stove, you can clean it later)
- Now peel the burnt cover slowly as it's very hot.
- Then add few drops of mustard oil, chopped onion, chilli, coriander leaves and salt.
- Smash and mix the whole thing together.
- If you think it needs to be heated again, you can just microwave t for 2 minutes before serving
~Enjoy~
P.S. : What is baba ghanoush?
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