Naani’s Bhune Baingan ki Chutney
This is the perfect raw side to have with any meal—whether it’s rice, roti, or alone as a salad. It is my Naani’s take on a zesty flavorful chutney. The versatility of eggplant in Indian cuisine is incredible and the smokey fresh flavor elevates this chutney. You might shed a few tears chopping up the onion and chilis, but trust me it’s worth it.
Serving Size: 4
Ingredients:
~ 1/3 medium onion
3 garlic cloves
3 green Thai chilis
1/2 cup of cilantro
~ 1/2 large eggplant
~ 1/4 tbsp. salt
Steps:
Start by chopping half of the large eggplant into 2-4 pieces.
Place the skin side down directly on the stove or over a flame. Allow the eggplant to char for 4-5 mins and then lower the heat and add a cover—allow the eggplant to steam for 5 mins.
Finely chop the onion, garlic, chilis, cilantro, and add 1/4 tbsp. of salt to a bowl.
Peel the charred skin off of the eggplant and mash.
Combine all the raw vegetables and it's ready to serve!
