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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Smoke the eggplant. | 2. This can be done under the broiler, on an open flame or on an outdoor grill. | 3. First wash the eggplant and dry thoroughly. | 4. Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil. | 5. Place the eggplant on an open flame or under the broiler. | 6. Turn frequently so it blackens evenly on all sides. | 7. It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside. | 8. While the eggplant is cooling, prepare the yogurt. | 9. In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste. | 10. Then stir in the chopped onion and cilantro and the (optional) green chili. | 11. When completely cool, skin the eggplant. | 12. The skin should peel off easily, leaving the wonderful smoky flesh behind. | 13. Do not discard the juices that have collected in the bowl. | 14. Add the juices and the skinned eggplant to the yogurt mixture and combine well. | 15. Do not mash the eggplant; the naturally lumpy texture is desirable. | 16. Now make the hot oil dressing. | 17. Place the chili powder or paprika in a small pile on the eggplant-yogurt mix. | 18. Heat the oil in a small skillet or butter warmer. | 19. (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat. | 20. The seeds will pop wildly; do not panic! | 21. When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder. | 22. Do not blend the dressing into the yogurt—instead, swirl it in decoratively just before serving. | 23. Serve cold or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
globe eggplant	1			-	-	-	-
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
green chile	1		chopped	-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
sugar	1	pinch		1.1471	0.2869	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.