25 Min
GF
V
Smoked Eggplant with Fig Masala
Smoking over a gas stove or an outdoor grill is the easiest and fastest way to cook eggplant – especially a heirloom variety with beautiful white pulp and minimal seeds.
Smoking over a gas stove or an outdoor grill is the easiest and fastest way to cook eggplant – especially a heirloom variety with beautiful white pulp and minimal seeds.
Cook Time
25 Minutes
Serves
3
Directions
Step 1
Rub the eggplants with olive oil and over medium heat, smoke them on all sides carefully ensuring the pulp is cooking but not falling through the charred cracks. The skin will burn and crack and the inside will cook through.
Step 2
In a meanwhile, in a small frying pan heat the remainder of the olive oil. Pop the cumin seeds and garlic slices. The seeds will pop and sizzle and the garlic will turn golden brown. Immediately add the green onions and Serrano pepper.
Step 3
Cook on medium heat for 2 to 3 minutes then add the figs, half a teaspoon of salt, cook for another 2 to 3 minutes and turn the heat off. Stir in the juice of one lime.
Step 4
To serve, arrange the eggplant onto a serving platter and with a knife, slice open to expose the cooked interior. Sprinkle remaining salt, herbs and drizzle the fig masala over it. Serve.
Notes & Variations
- This dish can be served warm, room temperature, or cold. If refrigerating, remove the charred skin since it comes off easier when warm.
- Replace the figs with cherries, peaches, or mango – the sweet balance of the fruit adds a nice balance to the savory and sometimes bitter eggplant.
- Serve it with sliced burrata or goat cheese.
Ingredients
2 to 3 small eggplants
4 tablespoons olive oil
1 teaspoon cumin seeds
2 to 3 garlic cloves, sliced
2 stalks of green onions, sliced
1 small serrano pepper, sliced
1 cup fresh figs, sliced in half
1 teaspoon sea salt
Juice of one lime
Small handful herbs
Step 1
Rub the eggplants with olive oil and over medium heat, smoke them on all sides carefully ensuring the pulp is cooking but not falling through the charred cracks. The skin will burn and crack and the inside will cook through.
Step 2
In a meanwhile, in a small frying pan heat the remainder of the olive oil. Pop the cumin seeds and garlic slices. The seeds will pop and sizzle and the garlic will turn golden brown. Immediately add the green onions and Serrano pepper.
Step 3
Cook on medium heat for 2 to 3 minutes then add the figs, half a teaspoon of salt, cook for another 2 to 3 minutes and turn the heat off. Stir in the juice of one lime.
Step 4
To serve, arrange the eggplant onto a serving platter and with a knife, slice open to expose the cooked interior. Sprinkle remaining salt, herbs and drizzle the fig masala over it. Serve.
2 to 3 small eggplants
4 tablespoons olive oil
1 teaspoon cumin seeds
2 to 3 garlic cloves, sliced
2 stalks of green onions, sliced
1 small serrano pepper, sliced
1 cup fresh figs, sliced in half
1 teaspoon sea salt
Juice of one lime
Small handful herbs
Notes & Variations
- This dish can be served warm, room temperature, or cold. If refrigerating, remove the charred skin since it comes off easier when warm.
- Replace the figs with cherries, peaches, or mango – the sweet balance of the fruit adds a nice balance to the savory and sometimes bitter eggplant.
- Serve it with sliced burrata or goat cheese.
Tags:
25 Min
GF
V
Tags:
25 Min
GF
V
