Wash the aubergines. Place them on a gas burner on your hob one at a time and roast them on a medium open flame, rotating once every minute until all sides are equally roasted.
If you don’t have a gas hob or if you are not comfortable roasting them on an open flame, put them under a grill.
Leave the aubergines to cool in a dish. You will notice a viscous yellowish liquid oozing from them. That is perfectly ok and you should discard that when you move to the next stage.
While the aubergines are cooling, chop the onion, coriander and chilli as finely as you can.
When the aubergines are cool enough to touch, remove the skins. Some bits will remain on the flesh but that is fine.
Now coarsely mash the aubergine in a bowl with a potato masher and mix the chopped onion, coriander and chilli with it. Add the yoghurt and salt.
Heat the oil in a small frying pan. When hot, add the mustard seeds.
Add the cumin seeds. Turn the heat of the hob down. Add the turmeric and SSP asafoetida. Give the mixture a stir. Now pour this hot oil mixture over the aubergine and yoghurt mixture.
You will hear a loud sizzle and it is important that this happens as it will disperse the flavours throughout the dish.
Your Smoky Aubergine, Yoghurt and Red Onion salad is ready to serve!
