Description
A smoky, spiced mashed eggplant dish cooked with tomatoes, onions, and aromatic Indian spices, perfect with naan or roti.
Ingredients
Scale
- 2 large eggplants
- 2 tablespoons oil (mustard or vegetable)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, finely chopped
- 2 tomatoes, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon red chili powder (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lemon juice
Instructions
- Roast the eggplants over an open flame or in an oven at 400°F (200°C) for 40 minutes until the skin is charred and the inside is soft.
- Let the eggplants cool, then peel off the skin and mash the flesh.
- Heat oil in a pan over medium heat. Add onions and sauté until golden brown.
- Stir in garlic, ginger, and green chili, cooking for another minute.
- Add chopped tomatoes, turmeric, cumin, coriander, and salt. Cook until tomatoes break down.
- Mix in the mashed eggplant and cook for 5-7 minutes, stirring occasionally.
- Sprinkle garam masala, red chili powder (if using), and lemon juice. Mix well.
- Garnish with fresh cilantro and serve hot with naan or roti.
Notes
- For extra smokiness, roast the eggplant over an open flame instead of baking.
- Adjust spice levels by increasing or reducing chili powder and green chilies.
- Serve with a side of yogurt or raita for a cooling contrast.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course / Side Dish
- Method: Roasting / Pan-frying
- Cuisine: Indian
