![Spicy Indian Eggplant - close up Spicy Indian Eggplant - close up](http://stephfood.com/files/2011/02/20110116_SmokedEggplant_16-web.jpg)
It can be really tricky to recreate the things you love from restaurants. If you’re super talented, you might just wing it and make up a recipe. Then there are people like me who just keep trying new recipes, like a sucker, and getting frustrated when it doesn’t turn out right.
Indian eggplant dishes have given me the most frustration.
![Spicy Indian Eggplant - Eggplants Spicy Indian Eggplant - Eggplants](http://stephfood.com/files/2011/02/20110116_SmokedEggplant_06-web.jpg)
There’s something about Baingan Bharta that makes me need to learn how to make it. It’s creamy, a little bit spicy and warm. I had tried so many recipes – and even posted one – and never found the right mix of flavours.
Again, I was searching for the perfect recipe when I found something else… in a cookbook I’ve had for years.
![Spicy Indian Eggplant - ingredients Spicy Indian Eggplant - ingredients](http://stephfood.com/files/2011/02/20110116_SmokedEggplant_03-web.jpg)
Many years ago, there was a dish at a restaurant. I only had it once or twice before it was taken off the menu. It was a variation on Baingan Bharta, but with a distinct anise flavour. I love anise, and have never had a dish like it since.
2011, I flip through one of my lonely cookbooks, and find an eggplant dish with anise. I figured I had nothing to lose, so I tried it.
![Spicy Indian Eggplant - plated Spicy Indian Eggplant - plated](http://stephfood.com/files/2011/02/20110116_SmokedEggplant_29-web.jpg)
This is definitely the best Indian eggplant recipe I’ve tried yet. It’s so easy to make, and delicious to boot!!
Spiced Smoked Aubergines
modified from a recipe in The Low-Fat Indian Vegetarian Cookbook, by Mridula Baljekar
Ingredients:
- 2 large eggplants
- 3 tablespoons olive oil
- 1/2 teaspoon anise seeds
- 1 yellow onion, diced
- 2 teaspoons grated fresh ginger
- 3 large garlic cloves, crushed
- 1 – 2 teaspoons hot chili flakes (optional, to taste)
- 1/2 teaspoon ground turmeric
- 2 tomatoes, chopped
- salt, to taste
- 1 teaspoon garam masala
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon plain yogurt (I use Balkan style)
Preparation:
- Start the broiler in the oven, with the rack placed about 6 inches from the element.
- On each eggplant, make two lengthwise slits that cut about half way through (not all the way). Brush oil on the skin, and into the slits.
- Broil until the skin darkens and starts to blister, about 20 minutes, turning every 5 minutes. It’s OK if the skin starts to burn a little – it adds a nice flavour (and you will peel the skin off anyway).
- Remove from the oven, and allow to cool. Cut each eggplant in half, and scoop the cooked flesh into a bowl. Mash gently, and set aside.
- In a sauté pan, heat the oil over low-medium heat. Fry the anise until they lightly brown (they don’t pop like cumin, so be careful not to let them burn!).
- Raise to medium heat, and brown the onions. Add the garlic, ginger and chili flakes. Fry until fragrant, about 5 minutes, then add the turmeric.
- Add the tomato, and cook until softened. Add the eggplant and salt, and cook for a few more minutes. Add the garam masala.
- Remove from heat, and gently stir in the chopped cilantro.
- Add to plates, and gently swirl in a small amount of yogurt (about 1/2 teaspoon – 1 teaspoon, depending on what you like!). Top with some additional chopped tomato and cilantro.
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