The amazing festival of Burning Man in the desert of Nevada has come to an end last night with the burning of the giant wooden artwork. Unfortunately a tragic incident happened when a man ran into the fire and died (he took it all too literally)... It remains a festival based on a wonderful philosophy based on sharing, organized by the visitors themselves who are active participants with creative outbursts all over the place.
As a celebration of this feast, chef Tim created a great after burner: an amazing starter or party snack that you will love to share with your friends.
For this dish you will need the following ingredients:
- 4 large eggplants
- 2 cloves of garlic
- ½ red onion
- 1 chili
- 1 large teaspoon of your favorite masala/curry (or ras el hanout if you prefer)
- 1 lemon
- 2 big spoons full fat yoghurt
- dash of fruity olive oil
- some parsley
- some toasted cumin and sesame seeds
The trick of taking this dish from good to extraordinary is the roasting of the eggplants. And by roasting I mean burning. The best way to do this is by placing them on open fire. You can put them on a BBQ or on your stove. Just make sure to turn them around often and not to burn your hands, auch!
There comes a point when the skin will turn dark and the inside is boiling. Then you're on the right track! Is the outside burning but nothing is happening inside? Lower the heat and be patient.
Now the skin is cracking, the boiling eggplant fluids are bursting out and you will smell a beautiful roasting scent.
Leave the eggplants in a bowl and cover with foil. Let it sit for a while. The heat will cook gently the flesh and thoroughly.
Add some oil in a frying pan and start roasting the chopped onion, chili and garlic. When nearly cooked, add the spices and roast a little further. Set aside to cool down.
Now it's time to clean the eggplants. They are probably lying in their own liquid. Taste it, it's amazing! Cut them in half and scrape out the insides with a spoon.
Put this in a blender together with the roasted spice mix and yoghurt. Add some olive oil and the eggplant liquid.
Season with salt, pepper, parsley, lemon juice and zest.
Serve in a bowl with your favorite veggies and some crusty bread. Sprinkle with the toasted seeds.