This is another example of the many preparation methods known in India for melanzane. The peculiarity of this North Indian recipe is that the melanzane are first roasted over a flame and get a special smoky flavor. Then the melanzane are pureed and processed further. The longer the roasting process, the more aromatic the melanzane become. Therefore, in India, the fruit is roasted in the ashes of a burnt-down wood fire for a good 120 minutes. Of course, this special roasting process cannot be done on an electric hotplate. I roast the melanzane over an open gas flame, which gives quite a passable result, but of course cannot replace the seductive smoky aroma.
1. rinse and dry the melanzane.
2. roast the melanzane over a low flame or in a very hot oven until the skin blisters and the juice comes out (about half an hour).
Let cool briefly. Peel off the charred skin. Place the melanzane in a suitable bowl and, using a piece of kitchen roll and pressing lightly on the melanzane, dry off any juice that comes out. Roughly dice the pulp, then mash with a fork.
4. boil the fresh or frozen peas for 5 minutes in a little water (or according to package directions). Strain water.
Heat oil in a shallow frying pan. Stir-fry garlic and ginger in it for 1 minute.
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