creativ-ity: Grilled Aubergine or Aubergine Caviar

Aubergine, Bringal, Eggplant or Baingan in Hindi. In India it is considered at "The king of Vegetables" and I happen to agree. In my family we all love Aubergine whether its Aloo-Baingan, Bhairwa-Baingan, Baingan ka Bhurta, the Italian Parmigiana, the Greek Moussaka or my simple Aubergine Caviar!!! so we call it at home.

This recipe is inspired by the Indian Baingan Ka Bhurta. It tastes so good and can't get simple than this.

Here is what you will need:

1. three medium sized aubergines
2. garlic cloves 3-4
3. 1 green chili or to taste
4. salt to taste
5. handful of fresh coriander/basil
6. olive oil

Method:

1. Bake the Aubergines for about 30-40 minutes until the skins get dark. Let them cool. This tastes best if you grill your aubergines on the coal grill or any other grill too. The normal house oven works fine too. Preheat the oven at maximum for at 10-12 minutes.
2. Remove the skins, if the seed are too big remove them as well. But I let them stayed this time, they were small (the big seeds are sometimes a bit bitter)

3. Chop the green chili and coriander and press the garlic.

4. Heat a small pan with some oil in it, add the chopped chillies, roast for about 30 seconds. Ad the pressed garlic to it too.

5. Add the Aubergines to the pan and mix it well. Add chopped coriander.
6. Mix it well and cook for a couple of minutes. If you like you could also add a pinch of chili flakes.

7. Serve it with home made bread or even with crackers. I made some Indian Batis (Bread on the coal) and served it with them.

Tip: This baked Aubergine can be used for a variety of ways. It can be very well served with any pasta, in this case avoid coriander and add a bunch of chopped Basil leaves to it. You could also add some roasted and chopped pine nuts to it.