My friend Geets makes a delectable Ottolenghi eggplant dip. A mash of charred eggplant, tomatoes, garlic and dill are a few things she added in. Topped with a drizzle of tahini sauce, the dip is the perfect foil for scraps of pita bread. I make something similar with a few twists.
Charring the eggplant is today's experiment. Rain prevents me from using the grill. So halves of eggplant are roasted in a hot oven till deep brown, then laid skin side up in a saucepan and sauteed till soft and pulpy. Though there is an easier method for some. Here in the US, Indian and Middle Eastern stores carry canned or jarred roasted eggplant pulp. Not quite the charred eggplant from an open flame but pretty adequate. Stir fried with tomatoes and spices, the eggplant transforms into thick puree. Store bought roghni naans cut into small triangles, are topped with a schmear of dip. A slurry of yogurt and garlic make a tangy topping. Dill fronds perk it up. Time for appetizers!
NAAN TRIANGLES WITH CHARRED EGGPLANT
Serves 4
1 cup charred Eggplant pulp, homemade or store bought
2 tablespoons Olive Oil
1 small white Onion
4 Garlic cloves
1 teaspoon Tomato Paste
1/2 teaspoon Sugar
1 cup crushed Tomatoes OR Marinara sauce
Lots of Ground Black Pepper
3 tablespoons Dill leaves and more for garnishing
1/2 teaspoon Kosher Salt
2 tablespoons Yogurt
1/2 teaspoon Garlic Powder
A pinch of Kosher Salt
Roghni Naans or any Thin Naans
Cut onion and garlic into very small dice.
Heat oil in a saucepan.
Add onion and garlic to oil and saute till onion is soft.
Add tomato paste, sugar and tomatoes. Stir fry for a few minutes.
Add eggplant to tomatoes.
Season with pepper, dill and salt.
Cook over a low flame for 5-7 minutes till thick.
Mix yogurt, garlic and salt in a small bowl.
Heat naans.
Cut naans into small triangles.
Top each triangle with a teaspoon of eggplant puree.
Dot with yogurt.
Garnish with dill fronds.
Enjoy!
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