Tajik-style Smoky Eggplant Mash

Ingredients

In this Tajik adaptation of Baingan Bharta, the traditional Indian dish, we incorporate Tajik spices and flavors to create a unique culinary experience. The use of specific spices like cumin, coriander, and turmeric, along with the cooking technique of roasting the eggplants over an open flame, gives this dish its distinct Tajik twist. We alse have the original recipe for Baingan bharta, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 3g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the eggplants on a baking sheet and roast them in the oven for about 45 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
5. 5.
   Add the roasted eggplant flesh to the skillet and mash it with a fork or a potato masher.
6. 6.
   Stir in the ground cumin, ground coriander, ground turmeric, and salt. Cook for another 5 minutes, stirring occasionally.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot with Tajik bread or rice.

Treat your ingredients with care...

• Eggplants — Make sure to roast the eggplants until the skin is charred and the flesh is soft. This will give the dish its smoky flavor and creamy texture.

Tips & Tricks

• For an extra smoky flavor, you can roast the eggplants over an open flame instead of baking them in the oven.
• Adjust the spices according to your taste preferences. You can add more cumin, coriander, or turmeric for a stronger flavor.
• Serve the Tajik-style Smoky Eggplant Mash with a dollop of yogurt or sour cream for added creaminess.
• This dish tastes even better the next day, as the flavors have time to meld together. Consider making it in advance for a flavorful leftover meal.
• Experiment with different herbs for garnish, such as mint or parsley, to add a fresh twist to the dish.

Serving advice

Serve the Tajik-style Smoky Eggplant Mash as a side dish alongside Tajik bread or rice. It can also be enjoyed as a main course with a side of salad or pickles.

Presentation advice

Garnish the Tajik-style Smoky Eggplant Mash with a sprinkle of fresh cilantro to add a pop of color. Serve it in a decorative bowl or on a platter to make it visually appealing.