With the second volume of our Mashed Eggplants compilation, we also created another version of the dip from our previous release. If you plan to cook our Baked Eggplant Falafel, this Pakistani Style variant fits great, too!
- 1 eggplant (medium size)
- 1 onion (little)
- 1 garlic clove (big)
- 1 tin of canned tomatoes
- Spices: salt and (red) pepper, cinnamon, clove, curcuma
- Herbs (optional): coriander, peppermint
- Suggested bread: pita
Start with putting the eggplant into a preheated stove (200 degrees). The task is to wait until the eggplant is very crumbled and its interior is tender. If you have a gas-stove you may also put the eggplant right into the flames while turning it permanently. The vegetable’s skin can burn a bit (that delivers a smokey taste) but be careful: Do not carbonize it!
The onion and the garlic should be cut finely and heated in a pen with some extra virgin olive oil. Add some salt and (red) pepper to it and just before the onion garlic bits get brown, add the canned tomatoes. After a while you should put the tender interior of the eggplant into the pan and heat all the ingredients while stiring them constantly. Add all the remaining spices and be aware of their amount (just take a bit of the cinnamon and the clove, you can add more at the end). Finally put a pinch of water into the whole story and start to mash it all up with a blender shaft.
Check ultimately if all tastes good and add some of the mentioned herbs if you want to.
This ‘Mashed Eggplants’ could be used as a side dish for meat-meals, as BBQ-sauce or just as a nice spread on a pita bread.
Recipe taken from: M+E005: Various Artists – Mashed Eggplants, Vol. 2.