BBQ Mashed Eggplant With Tomato & Garlic
This smoky BBQ mashed eggplant is soft, flavorful, and super easy to make. Roasted over charcoal with garlic and tomato, it brings a rich, rustic taste in every bite.
Ingredients
- 2 medium eggplants
- 2 medium tomatoes
- 3 green chilies
- 2 whole garlic bulbs
- 1 medium onion (finely chopped)
- ½ tablespoon mustard oil
- salt to taste
Instructions
- Wrap the eggplant, tomato, garlic, and green chilies separately in aluminum foil after lightly brushing each with olive oil.
- Place them in a charcoal basket and put a few pieces of hot charcoal on top. Let them cook for 15–20 minutes, depending on the size of the eggplants.
- Remove from heat and carefully unwrap the foil, as everything will be very hot. Use kitchen tongs or heat-resistant gloves for safety.
- Peel the eggplant if needed and transfer all the roasted ingredients to a bowl.
- Mash them well using a potato masher. If you do not have one, use the flat bottom of a cup.
- Add chopped onion, mustard oil, and salt. Mix and mash gently until everything is well combined.
- Your smoky BBQ mashed eggplant with tomato and garlic is ready to serve.
Notes
- Use medium-sized eggplants for better texture and taste.
- Charcoal roasting gives the best smoky flavor, but you can use a gas stove if needed.
- Mash while warm for a smooth consistency.
- Adjust green chilies based on your spice level.
- Add mustard oil at the end for authentic flavor.