One of these days we will stop eating eggplants in our house, which simply means that I will, because I am the only one who does it currently! I love this vegetable, T despises it, and S so far has shown no affection. So for old times sake, I buy a couple of Indian eggplants every once in a while, and do what I always do. I roast them in a microwave oven, and then eat them all on my own, for lack of good company!
Roasted Indian Eggplants
Indian eggplants – 6
Black gram,skinned – 3 tsp
Cumin – ¼ tsp
Chilly pepper flakes – ½ tsp to 1 tsp
Salt- ¾ tsp + ¼ tsp
Oil - 1 tbsp
Wash eggplants, leave the stems on. Mix ¾ tsp salt with 2 cups water in a bowl, keep aside. Make 4 to 6 deep cuts on the eggplant running from top to bottom, immediately plunge it in the salted water. Repeat with all eggplants. While the eggplants are soaking, heat a pan, when the pan is hot add black gram and dry roast till the color turns pale yellow. Add cumin and then roast till gram turns brown. Add pepper flakes, turn off the heat, cool. Grind the mixture to a coarse powder adding ¼ tsp salt. Add 1 tbsp oil to the spice powder, mix and keep aside. After the eggplants are soaked for about 30 minutes, drain and pat dry with paper towels. Using a knife, liberally apply the spice mix deep into the cuts. Arrange on a microwave safe plate, microwave at high for 3 minutes. Let it stand for 1 minute. Open the door, close the door again and microwave for 3 more minutes or till the eggplant turns soft to touch but still preserves its shape.