Smoked Spiced Eggplant Purée
2 eggplants (2 1/2 pounds altogether)
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/4 cup vegetable oil
1 large onion, finely chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon turmeric
1 1/2 teaspoons salt
Juice of 1 lime
1/2 to 2/3 cup plain yogurt
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint
Preheat oven to 450 degrees F. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground). Heat oil in a small skillet over moderate heat. Add onion and sauté until tender. Add garlic and ginger and sauté a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and sauté another minute just to release the aroma. Cut stem ends of eggplants and peel skin. Set eggplant in food processor and purée until coarse. Add onion and spice mixture and purée. Transfer to a serving bowl and stir in lime, yogurt, and jalapeno. Right before serving, dust eggplant purée with chopped cilantro and mint. Serve with toasted pita triangles, fresh vegetables, or crackers.