Easy and simple smoked and mashed aubergine/eggplant/brinjal season with lime juice, green chillies and white pepper. A gluten free and vegan side dish for roti and rice.
This is not a recipe per se. I love smoked aubergine in general, especially the South Indian Kathirikai thogayal. I wanted to do something with the brinjal and put together the ingredients I had. From that day, this recipe is a keeper. It is a simple process where you have to mix and match different kinds of seasonings and flavors to the smoked and mashed aubergine. I specifically say smoked because, smoking does impart a unique taste to the final output. If you have a gas range or a grill, you are in luck.
You can add different flavors to complement the taste of brinjal (as known in India). I especially like the lime and green chillies in this mix. The citrus adds a nice zing to the dish and it also helps in removing the bitterness from the brinjal. You can also add different kinds of chilli pepper powders to give a little heat to the dish. I once added hot salt and chill powder. I have a big collection of chilly pepper powders at home. In my last trip to Rome, I lugged back bottles of pepper from the Pepperita store. They are one of the best spice stores in Rome and have a huge variety of pepper powders, pepper infused oil and even pepper salts (my favorite).
Even though you can adapt it according to your stocks in the pantry, today’s recipe is with ingredients that are readily available. I kept it simple by adding green chilly, lime juice and white pepper powder.
This is a very simple mashed eggplant/aubergine dish.
- 2 medium-sized Aubergine
- 1/4 cup finely chopped onions
- 2 green chillies
- 1/2 tablespoon lime juice
- 1 tablespoon finely chopped coriander leaves
- Salt to taste
- 1/4 teaspoon white pepper powder (or black pepper powder)
Brush the skin with oil. I prefer sesame oil if not any oil will work. Insert a skewer lengthwise through the center of the eggplant. Roast this on a open flame (grill or gas flame) until the skin withers and the eggplant shrinks. Keep rotating it frequently to roast evenly and keep on a medium flame.
Remove the skewer and peel off the skin. Keep a plate or drip pan underneath as the juice oozes out. If there are too many seeds, scrape them off. Mash the flesh well.
Combine the onion, chillies, salt, lime juice, pepper powder and the mashed aubergine. Check for seasoning and garnish with coriander leaves.
We can serve this with rice or roti or chapati.
- Depending on the size of the eggplant the cooking time will vary between 20 - 25 minutes or more. If you do not have gas cooking range, cook the aubergine in a preheated 200 deg C oven for about one hour. The cooking time might vary. Cook until the skin shrinks and it should be soft to press.
This post is a part of the Blogging marathon and this week’s theme is under Mashed. So the next three posts are going to be about different mashed recipes using different veggies.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83