Eggplant Mash

why make this recipe

Eggplant Mash is a delicious and creamy dish that highlights the rich flavor of eggplant. It’s a fantastic way to enjoy this versatile vegetable, packed with nutrients. This recipe combines spices and aromatics, making each bite full of flavor. It’s an excellent side dish or can be served as a main course, perfect for any meal. Plus, it’s easy to make and can be paired with various breads or rice, making it a great choice for all types of eaters.

how to make Eggplant Mash

Ingredients

• 1 medium-sized eggplant (about 1 pound, or 450g)
• Grapeseed oil or avocado oil (or neutral-flavored oil of choice)
• 1 ½ tablespoons neutral-flavored oil of choice
• 1 teaspoon cumin seeds
• 1 medium red (or yellow) onion, finely diced
• 4 garlic cloves, finely chopped
• 1-inch piece ginger, grated (or minced)
• 1 small serrano pepper, finely chopped (optional)
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 ½ teaspoons kosher salt
• 2 medium plum or roma tomatoes, finely chopped
• ½ teaspoon kashmiri red chile powder (optional)
• 1 teaspoon garam masala
• 1 cup (16g) cilantro leaves and tender stems, chopped
• Vegan naan, roti, or other flatbread, or cooked white or brown rice

Directions

1. Prepare the eggplant by brushing it with a little oil and charring it over an open flame until deeply charred and tender.
2. Once cooked, place the eggplant in a bowl, cover, and let it steam for 5 minutes. Peel off the charred skin and mash the flesh.
3. In a frying pan, heat the 1 ½ tablespoons of oil over medium-high heat. Add cumin seeds and cook for 1 minute.
4. Add the diced onion and a pinch of salt, cooking until soft.
5. Stir in garlic, ginger, serrano pepper, and turmeric, cooking for 60-90 seconds.
6. Add ground coriander, salt, and tomatoes; cook until soft.
7. Incorporate the mashed eggplant and kashmiri chile powder, mixing thoroughly.
8. Lower the heat and cook for 3-5 minutes, mashing and stirring.
9. Add garam masala and cilantro, adjust seasoning, and serve warm with naan, roti, or rice.

how to serve Eggplant Mash

Serve Eggplant Mash warm, alongside vegan naan, roti, or your choice of cooked rice. It can also be served as a dip with flatbreads, making it an excellent appetizer for gatherings. Garnish with some fresh cilantro for a pop of color and flavor.

how to store Eggplant Mash

Store any leftover Eggplant Mash in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to enjoy again, simply reheat it on the stove or in a microwave until warmed through.

tips to make Eggplant Mash

• When charring the eggplant, you can use a grill or a stovetop with an open flame.
• Be careful while handling the hot eggplant after charring; let it steam for a while to make peeling easier.
• Adjust the spices according to your taste. For a milder version, skip the serrano pepper.

variation

You can add other vegetables like spinach or bell peppers for extra nutrition and flavor. For a creamier texture, you might mix in a bit of coconut milk while cooking the eggplant.

FAQs

Can I make this recipe ahead of time?
Yes, you can make Eggplant Mash a day before. Just store it in the fridge and reheat when you are ready to serve.

Is Eggplant Mash vegan?
Yes, this recipe is entirely vegan-friendly, as it contains only plant-based ingredients.

Can I freeze Eggplant Mash?
Yes, you can freeze it for up to 2 months. Store it in an airtight container, and thaw in the fridge before reheating.

Eggplant Mash

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and creamy dish showcasing the rich flavor of eggplant, perfect as a side or main course.

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Ingredients

Scale 1x2x3x

• 1 medium-sized eggplant (about 1 pound, or 450g)
• 1 ½ tablespoons neutral-flavored oil of choice (grapeseed or avocado)
• 1 teaspoon cumin seeds
• 1 medium red or yellow onion, finely diced
• 4 garlic cloves, finely chopped
• 1-inch piece ginger, grated or minced
• 1 small serrano pepper, finely chopped (optional)
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 ½ teaspoons kosher salt
• 2 medium plum or roma tomatoes, finely chopped
• ½ teaspoon kashmiri red chile powder (optional)
• 1 teaspoon garam masala
• 1 cup (16g) cilantro leaves and tender stems, chopped
• Vegan naan, roti, or other flatbread, or cooked white or brown rice

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Instructions

1. Brush the eggplant with a little oil and char it over an open flame until deeply charred and tender.
2. Place the cooked eggplant in a bowl, cover, and let it steam for 5 minutes. Peel off the charred skin and mash the flesh.
3. In a frying pan, heat 1 ½ tablespoons of oil over medium-high heat, add cumin seeds, and cook for 1 minute.
4. Add the diced onion and a pinch of salt, cooking until soft.
5. Stir in garlic, ginger, serrano pepper, and turmeric, cooking for 60-90 seconds.
6. Add ground coriander, salt, and tomatoes; cook until soft.
7. Incorporate the mashed eggplant and kashmiri chile powder, mixing thoroughly.
8. Lower the heat and cook for 3-5 minutes, mashing and stirring.
9. Add garam masala and cilantro, adjust seasoning, and serve warm with naan, roti, or rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg

Keywords: eggplant, vegan, Indian cuisine, side dish, healthy