Smoky Roasted Eggplant with Crunchy Peanut Topping
1 hour
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About Smoky Roasted Eggplant with Crunchy Peanut Topping
This vibrant Eggplant Affair is a fusion recipe that elevates the humble eggplant to new heights. The smoky roasted eggplant is transformed into a creamy, flavorful topping, perfectly complemented by a crunchy peanut mixture. Serve this delicious dip with warm pita bread or lavash for an unforgettable culinary experience.Imagine the rich aroma of roasted eggplant mingling with the nutty crunch of peanuts and the subtle spice of Indian flavors. It's a dish that's both elegant and satisfying, ideal for a light meal or a flavorful appetizer. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly easy to follow, resulting in a dish that will impress your family and friends. Get ready to experience eggplant like never before!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Creamy Eggplant Topping
- 1 large Eggplant also known as brinjal; prick the skin several times with a fork before roasting
- 1 tbsp Vegetable Oil for roasting the eggplant
- 1/2 tsp Garlic Paste
- 1/2 tsp Cumin ground
- 1/2 tsp Chili Powder
- 2 tbsp Greek Yogurt hung curd is a good substitute
- 1 tbsp Tamarind Paste
- 1 medium Tomato deseeded and diced
- 1/2 medium Onion finely diced
- 1-2 tsp Salt to taste
For the Crunchy Peanut Topping
- 2 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 2 Chilies finely chopped, green
- 7 leaves Curry Leaves sliced
- 100 grams Peanuts and roughly chopped, roasted, skin removed
- 20 grams Sesame Seeds lightly roasted
- 2 tbsp Coriander chopped
- 1-2 tsp Salt to taste
Instructions
Roast the Eggplant
- Rub the eggplant with 1 tablespoon of vegetable oil and roast directly over a gas flame, turning constantly until the skin is charred and the flesh is soft. This may take 15-20 minutes. Let cool slightly, then peel and chop.
Prepare the Eggplant Topping
- In a bowl, combine the chopped eggplant with garlic paste, cumin, chili powder, Greek yogurt, tamarind paste, diced tomato, diced onion, and salt. Mix well and set aside.
Make the Peanut Topping
- Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and green chilies; sauté for about 30 seconds.
Finish the Peanut Topping
- Stir in the roasted peanuts and sesame seeds. Cook for another minute, then remove from heat and stir in the fresh coriander.
Serve
- Spoon the creamy eggplant topping onto a serving dish. Top generously with the crunchy peanut mixture. Serve warm with pita bread or lavash.
Recipe Notes
Expert Tips
- For a smokier flavor, char the eggplant over an open flame or under a broiler.
- Adjust the amount of chili powder to control the spice level.
- Toasted sesame oil can be added to the peanut topping for an extra layer of flavor.
- For a vegan option, substitute the Greek yogurt with vegan yogurt or a cashew cream.
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Recipe Nutrition
Calories: 604kcalCarbohydrates: 41gProtein: 19gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 2517mgPotassium: 1240mgFiber: 16gSugar: 19gVitamin A: 1304IUVitamin C: 22mgCalcium: 229mgIron: 5mg
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I’m in love with this recipe already!
This looks divine! Can’t wait to make it.
Such a tasty dish! Thanks for the recipe.
Such a scrumptious dish! Thank you.