Indian spiced eggplant
“Eggplant's capacity for soaking up flavours makes it a versatile vegetable.”
- 1 - 2 eggplants
- 1 finely chopped eschalot
- 2 sprigs of chopped mint
- 1 handful of chopped coriander
- 1 chopped tomato
- 2 finely chopped bird's eye chillies
- 1 lime
- extra virgin olive oil
- 1 tsp of whole brown mustard seeds
- 2 whole dried red chillies
Eggplant should be glossy, firm and unblemished. The more unusual varieties appear in late summer. The slender, deep-mauve Japanese and the plump, light purple Italian are worth seeking. They tend to be sweeter while the small Thai and Indonesian varieties are deliciously sour and bitter.
Method
Set one large or two smaller eggplant directly over the stove's gas jets on a medium flame. Turn until the skin chars and the flesh softens, peel then mash the flesh in a bowl.
Add one finely chopped eschalot, two sprigs of chopped mint, a handful of chopped coriander, one chopped tomato, two finely chopped bird's eye chillies and the juice of one lime. Season, mix well and place in a dish.
Before serving, heat 3 tbsp of extra virgin olive oil and add half a tsp of whole brown mustard seeds and two whole dried red chillies. When the seeds pop, pour the lot over the eggplant.
To serve
Serve with cold slices of roast lamb.
Serves 6.
