So last night, I finally looked into the vegetable section of the fridge, only to realize that I had like 12 eggplants, the long, deep-purple ones, sitting there. So I decided to experiment. I ended up grilling them whole (like you do when you make baingan bharta). After removing the charred skins, I mashed them up. Added a bit of olive oil, crushed garlic, black pepper powder, bhuna jeera, salt and chopped, fresh coriander and mixed it all up. Then, just a tablespoonful of yogurt to bring all the flavours together. It was just delicious!! I still marvel at how versatile good, old eggplant is.
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