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Roasted Eggplant and Tomatoes

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Recipe photo courtesy of Jake Stangel

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.

Source: Martha Stewart Living, March 2017
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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.

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