Roasted Eggplant and Tomatoes
Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.
Gallery
Jake Stangel
Recipe Summary
Ingredients
Directions
Cook's Notes
In India, the eggplant is roasted over a simple wood fire, or sometimes buried in very hot embers. The tomatoes are simply held over a wood fire with chimta (tongs) until the skin blackens. Both vegetables are peeled, mashed together, and seasoned; that is all there is to it. The mustard oil used here gives the true flavor of eastern India, but is not essential.