BAIGAN CHOKA (O)
Yield 2-4 people
Number Of Ingredients 8
Steps:
- The best way to get the required smoky flavour into your aubergines is to cook them directly over a gas flame - line the area around the hob heads with foil and place the aubergines over three medium flames. Roast for about 15 minutes, turning frequently with metal tongs, until the skin is burnt all over. Likewise, roast the chilli over a flame for a minute or two, until it blisters and chars. But don't worry if you don't have a gas hob - just grill the aubergines instead: prick them all over with a sharp knife, place on a foil-lined tray and place directly under a hot grill. Cook for 70 minutes, turning every 20 minutes, until they have deflated and the skin is charred all over. Add the chilli for the last 10 minutes, so it, too, gets charred. Remove the aubergines from the heat and leave to cool a little before scraping out the flesh and discarding the skin. Place the flesh in a colander to drain for at least 30 minutes. Peel the skin off the chilli, remove the seeds and finely chop the flesh. Put the aubergine and as much chilli as you like in a large bowl and whisk vigorously for two to three minutes, so it turns light and creamy (use a hand-held electric whisk, if you want). Heat both oils in a small pan and add the onion. Fry on a high heat for just over a minute, stirring often, to cook the onion just a little - you want it to remain crunchy - then pour the hot oil and onion into the aubergine mix and keep on whisking for another minute. Add the garlic, chives and a quarter-teaspoon of salt, and whisk a little longer. Taste, add more salt, if you like, and serve.
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