Eggplant 4 to 5 medium size
Onions 150 gms
Ginger strips 15 gms
Tomatoes 150 gms, finely chopped
Coriander 1 bunch, finely chopped
Sunflower oil 100 gms
Grind spices together
Green chilli 1
Garlic cloves 2
Turmeric powder 1/2 tsp
Salt to taste
Pepper to taste
Red chilli pwd to taste
Grease eggplant and roast them on a medium fire. Remove skin and mash the pulp.
Heat oil in a pan and fry onions until transparent. Add ground spices and ginger strips. Now add mashed eggplant and stir until slightly brown.
Add chopped tomatoes, salt, pepper and chilli to taste and place in a medium oven for 15 minutes. Sprinkle coriander as a garnish.
Portion: 8. Temp: 300ºF. Time: 25 mins.