Bhurtho (Smoked Eggplant Dip)

2 eggplants
1/2 cup blanched almonds
1/2 tsp black mustard seeds
1/4 cup olive oil, plus extra to serve
1 onion, grated
1 chile, seeded and chopped
1-inch piece of fresh ginger, finely chopped
2 garlic cloves, crushed
Cayenne pepper, to taste
Juice of 1 lemon
2 Tbs. plain yoghurt
Salt
Coriander leaves, chopped fresh, to garnish


Prick the eggplants in several places with a small knife, then bake whole over a bbq or in a hot oven for about an hour, until the skin is well charred and the flesh is soft when pierced with a knife. Leave to cool, then peel. Place the flesh in a deep bowl and mash it as finely as possible with a masher or a fork (do not use a food processor or blender)

Toast the almonds and mustard seeds in a dry frying pan for 1 to 2 minutes, then add the olive oil, onion, chile, and ginger - cook for a further 5 minutes over a low heat. Transfer to small blender and puree.

Add the almond mixture to the mashed eggplant and mix in the garlic, cayenne, and some salt. Add the lemon juice and yoghurt. Transfer to a serving bowl and with the back of a hot spoon, make a hollow in the center. Pour in a little olive oil and sprinkle with the chopped coriander.

This dip goes great with Asian-style dishes, and complements raw veggies or naan bread as well.

Wolvie notes:
I toasted my almonds in the oven instead of the pan, and chopped them up in the food processor before adding. The rest of the dip was mashed by hand. The rest of the recipe was made as stated, except I left out the cilantro in deference to folks that don't like it.

Recipe by Paul Gayler