This recipe is Bengali influenced. Typically it is pan fried (great for the colder months) but I have decided to grill it. If you do not have mustard oil I have suggested some other types. I have also decided to use Spanish smoky paprika. I find it adds a nice spicy, smoky level to the dish. Don’t worry if you do not have it as regular paprika and cayenne powder are normally used. Lastly, although not actually done in Bengal, I have added a drizzle of browned butter. I normally use some ghee, which I let the whey get browned to give it a nutty flavor. However when I am out I simply do a quick browned butter to get the same flavor. I particularly love this dish because as people serve themselves the eggplant the spices coating it begins to mingle with the tart yogurt and not only produce some lovely colours but also some great flavours.
Ingredients
1 large eggplant or 2 Japanese eggplant (or similar amount of small eggplants)
1 tbsp mustard seed oil (or Indian sesame oil or vegetable oil)
½ tsp turmeric powder
½ tsp smoky Spanish paprika (or ¼ tsp paprika and ¼ tsp cayenne powder)
¾ cup plain yogurt
3 tbsp lemon juice
1 tsp sugar
Salt and pepper, to taste
3 tbsp coriander, roughly chopped
1-2 tsp browned ghee or butter (optional)
pinch of cayenne powder (optional)
Instructions
Preheat grill.
Cut eggplant crosswise into rounds of about ¾ of an inch. Place in a large bowl or casserole dish.
In a small bowl, mix together oil, turmeric, and Spanish paprika. Pour over eggplant and rub spices into flesh of eggplant. Marinate for 10 minutes.
In a medium sized bowl, stir together yogurt, lemon juice, sugar, and salt to taste. Keep aside.
When the grill is hot, season each side of eggplant with salt and pepper. Place eggplant rounds onto oiled grill. Cook for about 2 minutes and then lift each piece and turn at a 45 degree angle. !Cook for 1 minute then turn each piece over. Cook for another 2 minutes and then turn each piece again at a 45 degree angle. This technique will help give you a nice cross mark look on the eggplant.
Spoon yogurt into a medium sized shallow plate of bowl. Arrange the warm eggplant over the yogurt. Drizzle browned butter over eggplant/yogurt, if using. Garnish with coriander and a pinch of cayenne powder. Serve immediately.
How to brown butter:
Heat a thick bottomed small saucepan on medium heat. Add 2 tbsp of butter in the pan. Stir until melted. In a couple of minutes the butter will begin to foam and then the foam will briefly subside. !Little bits of browned whey will appear and the butter will take on a nutty aroma. Pour hot butter into a small container to cool.
Recipe by at https://aglobalkitchen.com/2013/08/18/grilled-smoky-eggplant-and-threat-of-gm-eggplant-in-india/