One of my favourite eats from my mom’s kitchen was ‘baingan ka bharta’ or mashed eggplant. Doesn’t sound very appetising I know, but believe you me, it’s amazing! In my travels, I have encountered various versions of mashed eggplants, babaganoush being one avatar most of us are familiar with. In Hungary I had the pleasure of tasting their spin on mashed eggplants – ‘ padlizsan crem’. While I am a fan for life, the dear husband does not “do” mayonnaise, a key ingredient of this culinary triumph. And so I had to jolt my sedentary grey mater out of retirement and come up with my very own version which combines the unbeatable flavour that comes out of uniting the ingredients key to three different cultures and kitchens.
Here is my ode to the humble eggplant – the purple zero nutritional bombastic flavourful wonder veg.
Ro’s Eggplant Spread
Grilled whole eggplant – skin charred and peeled off.
Corriander – no more than a few sprigs.
Lemon juice
Garlic – a couple cloves
Green chili – Or something similar if you like to pack some heat but don’t over do it.
Olive oil – oodles of it
Salt to taste
Grind all the above ingredients together into a smooth paste while pouring a steady drizzle of olive oil. Serve fresh with toasted pitas or similar.
You ask and rightly so “Ro! Why no real quantities!!” The answer is simple. For me, this is about the eggplant. I use more of it and restrain my hand when it comes to my all time favourite corriander or green chilli for that matter. It is an ode to the humble little fellow after all. For you, it may be all about the corriander with the smoky flavour of the eggplant playing second fiddle, or about some scotch bonnet peppers where everything else will regardless play in the chorus what with that ‘on fire’ palette of yours. In which case I would advise you keep a jug of milk handy. Nothing like a cuppa to get them burning taste buds under control.
Try it, taste it, and if you are so inclined, drop me a line about it.
Aubernaturally yours.
Ro.
HangMyHat 