Roasted Eggplant with Eggs
Dishes made of eggplants found is almost all cuisines, and they taste awesome. Eggplant is not my favorite vegetable though I love a handful of dishes made of eggplant. Roasted Eggplant with Eggs is one of them. You can find many recipes online or in the cookbooks on roasted eggplants, but here the unique tastes come from the addition of eggs. The sole owner of this recipe is my Dad 🙂 who is a die-hard food lover.
There is a story behind this recipe. My dad is not at all a cook per se and can create havoc when he is in the kitchen. But the dishes he makes which are invariably not reproducible as he often does not remember what all he has added, are incredibly tasty. We can give the credit to the genes as my grandma was a great cook, or as I like to believe a food lover cannot be a bad cook 🙂 Now back to my story. In Bengal, there are only certain days when you can roast eggplants as it signifies “something”. One such day, my mom fell sick, and the cook did not show up, so my dad had to take over the kitchen. Thus to add a twist in the usual taste he added some eggs and believe it is or not, it tasted so good that I have never made roasted eggplant without eggs ever again!
Roasted Eggplant is made in various parts of India. But the recipes are different from one another thus tastes quite distinct as well. The original recipe in Bengal is made on a coal burner and slow-cooked on a very low heat to infuse the smokey flavor into the vegetable. Once roasted, you can remove the burnt skin and use the flesh, then mix with raw onion, chillis, and mustard oil, and enjoy with steamed rice.
In this recipe, I do not grill the eggplant on gas or on the BBQ grill. I cook it on the microwave. If I roast it on stovetop or grill I will have to peel off the skin. If I cook on microwave I can avoid that step. In case you want the smokey flavor, I will suggest the grilling it. You can take a steel/metal small bowl, one piece of charcoal from the grill, pour a few drops of ghee. Once you light the charcoal, place this bowl in the middle of the cooked dish and cover for 5 minutes. The dish will infuse in the smokey flavor as desired. I slit the eggplant in various spots and insert sliced garlic inside. This adds the garlicky flavor. The rest of the recipe is very simple, with very few ingredients. This dish pair up with Roti, or steamed rice very well.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 around 1.25 ib -1.5 ib Big Eggplant (after roast it becomes 2 Cups of mashed eggplant)
- 1 1/2 Cups of diced Tomatoes
- 1 Cup chopped Onion
- 3 cloves of Garlic sliced
- 3-4 Green chillies (as per taste)
- 1 tsp Salt
- 1/4 tsp Turmeric Powder
- 3 tbsp chopped Coriander leaves
- 3 Eggs
- 1 tbsp Mustard Oil (preferable but any other oil will work)
- Wash the eggplant and make multiple slits all over
- Insert sliced garlics into the slits
- Microwave in a plate for 7 minutes
- Check if it is cooked, it should be soft all over
- Mash the eggplant after removing the steam
- Heat oil in a frying pan
- Add onion, green chilies, fry till the onion becomes translucent (2-3 minutes)
- Add tomatoes, salt, turmeric and fry till the tomatoes are soft ( 2-3 minutes)
- Add the mashed eggplant and mix well
- Break the eggs into this and fry till the eggs cooked.
- Add chopped coriander leaves and mix well
- Adjust salt if needed