Servings:
Ingredients
- 2 medium eggplants
- 1 tbsp avocado oil
- 1 red onion finely chopped
- 3 cloves garlic minced
- 2 inch ginger minced
- 1 Indian green chili or Thai green chili, minced
- 2 medium tomatoes chopped (~ 1 cup tomatoes)
- ½ tsp salt + more to taste
- ½ tsp red chili powder
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- lime juice to finish
- cilantro to finish
Instructions
- Brush a little oil on both eggplants. Cut a few 2-inch slits in the eggplant. Roast the eggplant over an open flame for 10-12 minutes until it is wrinkled and soft. Turn the eggplant occasionally. Let it cool before peeling and mashing with a fork or potato masher.
- *See note if oven roasting.
- Add 1 tbsp oil to a medium pan over medium heat. When it is hot, add onion and cook until translucent or for 5 minutes. Add garlic, ginger, and green chilis. Stir for 2 minutes. Add tomatoes and a little salt to prevent things from sticking to the pan. Cook for 5-6 minutes or until the volume reduces as the tomato juices evaporate.
- Add ground spices (red chili powder, turmeric, coriander, and garam masala) followed by the peeled and mashed eggplant. Let the eggplant simmer for about 10 minutes.
- Adjust for salt and add lime juice to taste. Garnish with cilantro. Serve with roti, naan, or another flatbread of choice.
Notes
I have not tried oven roasting the eggplant for this recipe, but if you do want to use your oven, you will need to roast the eggplant at a very high temperature for about 20 minutes. Swashti’s recipes says 460 F or 240 C for 16-18 minutes.
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