This Eggplant Macaroni is a delicious cultural mix of two cuisines.
By Shuchi Mittal
I love eggplant. I love it roasted, fried, barbequed or even in soup. Delicious to the core, it needs no myriad of spices and works ever so well with most vegetables- at least so I think.
In India we have an eggplant dish we call ‘Bharta’, which when translated into English literally means a ‘Mash’. And so it is. It is a mash of beautifully char grilled eggplant with onions, tomatoes and a blend of Indian spices. The more burnt the eggplant is, the better the dish! So that was my inspiration. I decided to use the basics of that dish, without too much oil or spice and let the vegetables do most of the talking. The result- a cultural mix of 2 cuisines, one that overdoses on the spices, and another that’s best left without much. I hope this works for you as well as it did for our Sunday dinner! Bon Appetite!
- 1 cup macaroni, boiled
- 1 medium sized eggplant
- 1 ripe tomato, finely chopped
- 1 clove of garlic, crushed
- onion, diced
- yellow pepper, finely chopped
- cup of green peas
- teaspoon basil leaves
- teaspoon paprika
- 5-6 fresh mint leaves
- 2 tablespoons olive oil
- Salt & pepper to taste
- Roast the eggplant by putting it directly on the flame of a stove. Do so evenly for all parts till the skin turns black and begins to flake easily.
- Put it in a pot of cold water and leave for a few minutes. You will notice that the skin begins to drop off. Remove all the skin and mash the inside of the eggplant. Keep aside to cool
- Heat oil in a pan. Add the garlic and onions and sauté till onions are golden brown.
- Add the rest of the ingredients, except the macaroni and the eggplant.
- Cover and cook till the tomatoes are tender.
- Add the eggplant, along with ¼ cup water and cover to cook for another 4-5 minutes.
- Once the eggplant is tender, mash and blend all the ingredients well and sauté on high heat for a few minutes.
- Remove from heat, mix in the macaroni and serve hot.