Vangyache Barit/ Roasted Eggplant Mash
Roasted eggplants are a delicacy enjoyed all over the world. In India, its is usually charred on a charcoal fire to bring out the flavors. The eggplant flesh is them mashed and cooked with spices. The smoked flavor elevated this humble vegetable to a different level. In Goa, the smoked eggplants are mashed with basic ingredients to create a light side dish. Mom has tried to recreate this magic in my Toronto kitchen minus the charcoals and it still taste great.
1 large eggplant
3-4 green chilies
1 lemon size ball of tamarind
1/4 cup freshly grated coconut
1 medium sized chopped onion
salt ot taste
Prick the eggplant to create holes in the skin . Apply oil all over the eggplant and grill on a flat girdle on stovetop or in the oven.
If doing on stovetop keep rotating the eggplant to make sure all sides get equally charred.
Its ready when the skin has all browned and lost its shape. Keep aside to cool.
Slit the green chilies and roast them in the same way till the skin chars.
Soak tamarind in warm water for 30 mins and extract its pulp.
Once eggplant has cooled, gently peel off the charred skin. Remove the flesh from within. It should be mashable. If the flesh is still slightly firm you can grind it.
Add the chooped onions, chillies, coconut , tamarind paste and salt. Mash this mixture by hand till its incorporated well.
Serve as a side dish with your meal or as a dip.