Roasted Eggplant and Tomato

This one comes from my Vegetarian India cookbook by Madhur Jaffrey.  I love this book.  Indian cuisine emphasizes vegetables and grains.  The author visited throughout the country of India to find how everyday home cooks prepare food.  The recipes are delightful, ingredients are readily available in this country, and the preparation time is minimal.

Try this one!

1 lb. slim, tender eggplants

2 medium plum tomatoes

1/2 teaspoon salt

freshly ground black pepper

1 to 2 fresh green chilies, finely chopped

1 1/2 tablespoons peeled and finely chopped shallots

2 teaspoons finely chopped mint

2 tablespoons chopped fresh cilantro

2 to 3 teaspoons lime juice

3 teaspoons mustard oil or a good quality extra virgin olive oil

Preheat the broiler until very hot.  Line a baking sheet with foil.

Using a fork, prick the eggplants all over.  Prick the tomatoes in just a few places.  Place both vegetables on the prepared sheet and put under the broiler.  Broil, turning the vegetables a little when one side is charred.  This may not happen evenly so keep checking.  Slim, tender eggplants take about 15 to 20 minutes, about the same as the tomatoes, but larger eggplants will take possibly up to 40 minutes.  The vegetables need to get very brown and become soft inside.  Remove them as they get done and put them in a sieve set over a bowl.

Set the vegetables aside until cool enough to handle, then peel them and remove their pulp.

Chop the vegetable pulp finely and put in a bowl.  Add the salt, pepper, green chilies, shallots, mint, cilantro, lime juice and 2 teaspoons of the mustard oil or EVOO.  Mix and taste for balance of seasonings, adjusting as necessary.

Put in a serving bowl and drizzle the remaining oil over the top.  This can be served cold or at room temperature.