This was a really, really simple Babaganoush recipe that was a major hit at P’s school reunion/drunken night party.

Here’s the recipe:

Ingredients –

2 big, fat eggplants
500 gm Yogurt
Mint/Basil leaves
Salt, Sugar to taste

Method –

1. Make deep slits in the eggplants with a knife. Roast the eggplants until the skin is charred through and the you can smell goodness.
2. Leave to cool. This will take at least half hour.
3. Peel the skin off the eggplants. Slice them in two and deseed without losing any flesh.
4. Dump the yogurt in a large cotton cloth to drain out the liquid. You should have creamy yogurt that is difficult to scrape off the cloth. (I just used a new men’s handkerchief to strain the yogurt; it worked alright)
5. Blend the eggplant, yogurt, and a 4-5 sprigs of basil/mint.
6. Add a pinch of sugar and salt to taste.
7. Serve with olive oil pooled in the middle. Sprinkle chopped basil (just a little bit) or some red chilli powder to add some color.

It should be heavenly with steamed vegetables, pita bread, tandoori roti, nan, and even toast.

Give it shot.

In: India, Recipes | | #