Ingredients:

  • 2 large eggplants (about 1 lb/450g each)
  • 1 tablespoon vegetable oil (or ghee, for extra flavour)
  • 1/2 teaspoon salt (plus more to taste)
  • 2 tablespoons vegetable oil (or ghee)
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/3g)
  • 1 inch ginger, minced (about 1 teaspoon/5g)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon red chili powder (optional, for extra heat)
  • 2 medium tomatoes, finely chopped (about 1 1/2 cups/300g)
  • 1/4 cup chopped cilantro (coriander leaves), for garnish
  • Salt to taste
  • Lemon juice to taste (optional)

Instructions:

  1. Roast the Eggplant: Prick the eggplant with a fork, brush with oil, and roast directly over a gas flame (or grill) until the skin is charred and the eggplant is soft, rotating frequently. Alternatively, roast in a preheated oven at 400°F (200°C) on a baking sheet until soft.
  2. Cool and Peel: Once roasted, let the eggplant cool slightly. Then, peel off the charred skin.
  3. Mash the Eggplant: Mash the cooked eggplant with a fork or potato masher.
  4. Sauté Aromatics: Heat oil/ghee in a skillet. Add cumin seeds and let them sizzle. Add onions and sauté until golden brown. Add garlic, ginger, and green chilies and sauté until fragrant.
  5. Add Spices: Add turmeric powder, garam masala, and red chili powder (if using) to the skillet and cook for 30 seconds.
  6. Add Tomatoes: Add chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
  7. Combine and Simmer: Add the mashed eggplant to the skillet and mix well with the tomato mixture. Season with salt to taste. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
  8. Garnish and Serve: Garnish with chopped cilantro and a squeeze of lemon juice (optional). Serve hot.