Indian Entree
Source:
Prep Time:10-30 Minutes
Servings:4
A spicy North Indian dish. Nothing like the taste of charbroiled eggplant!
Ingredients:
| 1 | large | eggplant |
| 1 | large | onion (red) |
| 2 | medium | tomatoes |
| 2 | tablespoon | canola oil |
| 1 | teaspoon | garlic |
| 1 | teaspoon | ginger |
| to taste | salt |
|
| 3/4 | teaspoon | chili powder |
| 1/4 | teaspoon | turmeric |
| 1 | teaspoon | garam masala |
| to taste | cilantro |
Directions:
Brush oil all around the eggplant and broil it in the oven until it is soft all around, such that the skin will come off easily. After this is done, let the eggplant cool and then remove its skin. You can use table knife to scrape the skin off the eggplant. You will be left with the pulp. Mash the pulp roughly, and then keep aside.
Heat oil. Add a little chopped garlic and ginger to the oil. Stir it for a minute, then add onions and let these turn brown. Add the eggplant pulp. Now let the pulp fry with the onions for some time.
Finally add tomatoes, salt, chili powder, turmeric and garam masala if available. Mix everything nicely. Keep the flame low. Cover the pan and let it cook on medium flame for 10 min, till the tomatoes turn soft and mix well with the rest of the masala. Do keep stirring in between.
Garnish with cilantro and serve.
loading...