Roasted eggplant chutney is one chutney which is loved by everyone in my family. I love using onions in this this chutney which makes it even more tastier. Try this for your dinner in the night.
INGREDIENTS
- Eggplant 1/2 kg( use the large and round ones)
- Onion 1 small
- Oil 1 Tsp
- Chana dal 1/2 tsp
- Urad dal 1/2 tsp
- Mustard seeds 1/4 tsp
- Jeera 1/4 tsp
- Coriander 3 sprigs
Smear some oil on the eggplants and roast them on direct flame. Alternatively you can roast the eggplant in oven. Heat the oven to 350 degree Fahrenheit and bake for 30 to 45 minutes. Be sure to turn the eggplants for every 15 minutes so that they roast evenly on all the sides. The outer skin should completely turn black and that's when they are done.
Let cool and now peel the eggplants. Mash them and keep aside.
Heat oil in a pan, add the dals, mustard, jeera. When the tadka is done add the finely chopped onion. Add enough salt and fry till golden brown.
Add this mixture to the mashed eggplant. Add the chopped coriander.
Mix well and serve with hot rice.
TIPS
- Applying oil to eggplants before roasting helps remove the skin easily.
- I like adding onions, you can even skip onions.
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