Fire roasted eggplant with The Indian Table | Suncoast View

SARASOTA, Fla. (WWSB) -

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Benghan Burta - smoky spiced eggplant.

Ingredients:

2 large eggplant 2 tsp toasted cumin seeds 1 small red onion, finely chopped 2 medium-sized tomatoes, finely chopped

1 green serrano pepper, chopped

1⁄4 teaspoon cayenne pepper juice of 1 fresh lime

1/4 tsp turmeric

2 tsp neutral cooking oil (sunflower/grapeseed)

1 tablespoon chopped cilantro salt as required

Method: Rinse the eggplant and pat dry. Roast over open flame or grill pan until charred and cooked through. Turn continuously to avoid burning. Alternatively bake in 400-degree oven. Cool and peel off the charred skin. Roughly chop the flesh. Add all remaining ingredients and allow to rest in the refrigerator for min 2 hours or overnight before serving. Taste, adjust seasonings, and serve.

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