Directions
- 1Stab the eggplants to create holes.
- 2Roast the eggplants at 200°C/400°F for 45 minutes until they look ugly.
- 3Chop the onion.
- 4Chop the garlic.
- 5Chop the ginger.
- 6Heat up oil in a pan.
- 7Add mustard seeds, cumin, coriander, garam masala, and turmeric to the pan and roast for 2-3 minutes.
- 8Add the chopped onion, garlic, ginger, and chili to the pan.
- 9Fry until the onion has softened.
- 10Remove the skins from the slightly cooled roasted eggplants.
- 11Add the peeled eggplant to the pan with the spices and vegetables.
- 12Add the chopped tomatoes to the pan.
- 13Stir everything in the pan.
- 14Add some salt to the mixture.
- 15Add a splash of water to the pan.
- 16Cover the pan with a lid and let it simmer for 10 minutes.
- 17Finish the dish by squeezing fresh lemon juice over it.
- 18Add cilantro to the dish.
- 19Stir the cilantro and lemon juice into the dish.
Ingredients
- 2 eggplant
- 1 Tsp mustard seeds
- 1 Tsp cumin
- 1 Tsp garam masala
- 1 Tsp ground coriander
- 0.5 Tsp turmeric
- 1 onion
- 4 cloves garlic
- 1 thumbsize piece ginger
- 1 chili
- oil
- 2 chopped tomatoes
- salt
- splash water
- lemon juice
- cilantro
Equipment
knifechopping boardpanwooden spoonlid
Tips
- Finishing the dish with fresh lemon juice and cilantro is optional but recommended.
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