Smoked Aubergine Mash by Chef Vineet Bhatia
Ingredients
2 large aubergines
2 tablespoons vegetable oil
2 small red onions, chopped
2 cloves garlic, chopped
1/2 fat long chillies, chopped
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 large tomato, chopped
Salt
Chopped coriander leaves to garnish
Live Charcoal to smoke
Place the aubergine on a roasting tray and roast in a preheated oven at 180C/350F for 30-35 minutes or until the aubergine softens.
Remove & cool the aubergines, slit it with a knife and spoon out the flesh onto a plate.
Make a small well in the centre of the aubergine flesh, place a silver foil holding the live charcoal in it.
Drizzle oil on the live charcoal, this will create the smoke.
Cover the dish with a cloche to conceal the smoke.
Let the aubergines stay in the smoke for 20 minutes.
Heat oil in a pan, add chopped red onion and sauté till pink
Add the chopped garlic, green chillies and cook for a couple of minutes.
Spoon in coriander and red chilli powder, sauté for another minute and add the chopped tomatoes.
Keep stirring and cook the mixture till oil begins to leave the sides of the mixture, this indicates that the masala is almost ready.
Uncover the cloche and remove the charcoal from the aubergine and transfer the aubergine into the pan.
Cool the aubergine till it breaks down into a mash.
Serve it warm garnished with chopped coriander leaves.
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