Tuesday, July 9, 2013

Appetizing Aperture: Bhojanic's Eggplant Dip

A season of sunshine and rain means an abundance of fresh veggies popping up in Southern gardens. Bhojanic, one of Atlanta's authentic Indian restaurants, isn't letting any ripened eggplant go to waste. The purple beauties are hitting the grill for a savory dip that can either be made at home or enjoyed at one of Bhojanic's locations in Decatur and Buckhead's Shops Around Lenox

Roasted Eggplant Dip with Naan Toasts

2 fancy eggplants
2.5 pounds plain nonfat yogurt
1 ounce salt
1 tablespoon sugar
1 teaspoon brown mustard seeds
20 curry leaves
5 whole dry red chilies
1 cup milk
1 red bell pepper, diced
1 ounce oil
2 green chilis, chopped
1 pinch asafetida
Cilantro to garnish

Grill the eggplants, whole, until each is soft and falls flat. Clean and mash the eggplants into a paste. Beat the yogurt and milk together until smooth. Combine the eggplant and the yogurt mixture. Add the diced bell pepper, sugar and salt and mix well. Heat the oil and add the asafetida, mustard seeds, curry leaves and the red and green chills. Combine the hot topping and the eggplant mixture. Garnish with cilantro. Toast store-bought naan with butter and serve with the dip.

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