Eggplants are natural sponges, they will soak almost anything that comes in contact with salt, oil and marinades. This simple roasted eggplant is one of the best in winters, easy and delicious. Roast larger eggplant as a versatile side dish and drizzle with your favorite oil.
One of the simplest side dish of Assamese community in India, the smoky aroma and sweetness of fresh eggplants are something you would like to add in your meal during winters mostly. Usually roasted eggplants are serve with onion, green chilies and fresh coriander with little mustard oil, and salt. I made this with cottage cheese to get an exotic taste and look.
INGREDIENTS :
1 large eggplant
1/2 cup cottage cheese ( paneer )
1 green chilies
Salt
1 teaspoon clarified butter / your choice of oil
Fresh coriander for garnish
DIRECTIONS :
Prick the eggplant and rub with mustard oil and roast them over open flame or in a tandoor / preheated oven until the skin scorches and starts peeling off.
The sure shot way to check whether the eggplants are done is to pierce them with the back of a spoon, if it enters the eggplants softly, it is done.
At roon temperature, remove the skin and mash the pulp. Add cottage cheese, salt, clarified butter / oil / butter. Mix it well by using hand. Add green chilies if you want to make spicy.
Garnish with coriander and serve hot as side dish !!