Quirky Foodster

Sides

Badimjan Ezmesi Smoky Eggplant Relish

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10 min
Prep
15 min
Cook
4
Servings

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Ingredients

  • - 3 large eggplants
  • - 3 garlic cloves, minced
  • - 2 tbsp olive oil
  • - 1 tbsp lemon juice
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 2 tbsp fresh coriander, chopped
  • - 1 small tomato, finely diced, for garnish

Method

  1. Char the whole eggplants directly over a gas flame or under a hot broiler, turning often, until the skin is blackened and the flesh is completely soft, about 15 minutes.
  2. Wrap in foil and rest for 10 minutes to loosen the skin further.
  3. Peel off the charred skin and roughly mash the flesh with a fork.
  4. Stir in garlic, olive oil, lemon juice, salt and pepper.
  5. Transfer to a serving dish, top with diced tomato and coriander, and serve with bread.

Introduction: This smoky, garlicky mash of fire-roasted eggplant is a beloved side and dip served alongside grilled meats and bread, prized for the deep charred flavour achieved by roasting the eggplant whole directly over an open flame.

Cultural Background: This smoky, garlicky mash of fire-roasted eggplant is a beloved side and dip served alongside grilled meats and bread, prized for the deep charred flavour achieved by roasting the eggplant whole directly over an open flame.

Tips: Char the eggplant until it collapses completely — an undercooked eggplant will taste bitter and lack the smoky depth this dish depends on. Drain the mashed eggplant briefly in a sieve if it seems watery.

Variations: A version with walnuts blended in makes a richer, thicker relish. Some cooks stir in a spoonful of plain yogurt for a creamier finish.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Best served cold or at room temperature; not typically reheated.

Nutrition: Approx. 110 kcal, 2 g protein, 7 g fat, 11 g carbohydrate per serving (serves 4).

FAQs:

Q: Can I roast the eggplant in the oven instead of over a flame? A: Yes, though a direct flame gives the most authentic smoky flavour; a hot oven at 220C (425F) is a good alternative. Q: Is this dish vegan? A: Yes, entirely plant-based as written.
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