Simple charred eggplant mash with raw mustard oil, shallots, and dry roasted red chilies.
Hands-free mode with voice commands & timers
No ratings yet
Wash the eggplant and pat it dry. Make four deep slits around the eggplant and insert one garlic clove into each slit.
Lightly coat the outside of the eggplant with vegetable oil to help with the charring process.
Place the eggplant directly over a medium gas flame, turning occasionally with tongs until the skin is completely charred and the inside is soft (about 15-20 minutes).
While the eggplant roasts, dry roast the red chilies in a small pan until they become crisp and dark, then set aside.
Once the eggplant is cooked, place it in a bowl of water for a minute to cool, then peel off the charred skin and discard the stem.
In a separate bowl, crush the roasted red chilies with salt using your fingers until they are flaky.
Add the chopped shallots, green chilies, and cilantro to the salt-chili mixture and mix well.
Add the mashed eggplant and raw mustard oil to the bowl, mashing everything together by hand until well combined and creamy.
