Reviews
Add Rating & Review
Back to Roasted Eggplant and Tomatoes
All Reviews for Roasted Eggplant and Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Roasted Eggplant and Tomatoes
Credit:
Jake Stangel
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 1 1/4 cups
Ingredients
Ingredient Checklist
1 pound slim, tender eggplants (about 4 Japanese or 2 Italian)
2 medium plum tomatoes (8 ounces)
1 to 2 fresh hot green chiles, such as bird’s-eye, Indian long, or serrano, finely chopped
4 1/2 teaspoons peeled and minced shallot
2 teaspoons finely chopped fresh mint
2 tablespoons chopped cilantro
2 to 3 teaspoons fresh lime juice
3 teaspoons mustard oil or fruity, good-quality extra-virgin olive oil
Kosher salt and freshly ground black pepper
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.
Gallery
Roasted Eggplant and Tomatoes
Credit:
Jake Stangel
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 1 1/4 cups
Gallery
Roasted Eggplant and Tomatoes
Credit:
Jake Stangel
Roasted Eggplant and Tomatoes
Credit:
Jake Stangel
Roasted Eggplant and Tomatoes
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 1 1/4 cups
Recipe Summary
prep: 25 mins
total: 1 hr 10 mins
Yield: Makes 1 1/4 cups
prep: 25 mins
total: 1 hr 10 mins
prep:
25 mins
total:
1 hr 10 mins
Yield: Makes 1 1/4 cups
Makes 1 1/4 cups
Ingredients
Ingredients
- 1 pound slim, tender eggplants (about 4 Japanese or 2 Italian)
- 2 medium plum tomatoes (8 ounces)
- 1 to 2 fresh hot green chiles, such as bird’s-eye, Indian long, or serrano, finely chopped
- 4 1/2 teaspoons peeled and minced shallot
- 2 teaspoons finely chopped fresh mint
- 2 tablespoons chopped cilantro
- 2 to 3 teaspoons fresh lime juice
- 3 teaspoons mustard oil or fruity, good-quality extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Eggplant and Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Eggplant and Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
