Once you have all the ingredients prepped this comes together in less than a half hour.
- 1 tbsp oil
- 3 medium eggplants, roasted
- 1 medium onion, chopped
- 1 green chili, chopped (optional)
- 2 large tomatoes, skinned
- 1 tsp whole cumin seeds
- 1 tsp coriander
- 1 tsp garam masala, divided
- salt and pepper
- 3 cloves garlic
- 1" piece of ginger, skinned
- 1" piece of tumeric, skinned
- 1 tbsp oil
Lightly oil and grill eggplants over charcoal. Char on all sides. Alternatively, you may also roast in oven. Put in a bowl and cover with a plate til it's cool enough to handle. When cool, peel off skin and remove as many seeds as you can. Some seeds are ok -- I don't like the texture of the seeds.
In a spice grinder, add garlic, ginger and tumeric and add about a tbsp of oil. Add a pinch of salt if you like. (just remember to not add too much salt to the finished dish) Put paste in a small dish next to the stove.
Blanche, skin and crush tomatoes with your hands.
In a large pan over med high heat add 1 tbsp oil. Add cumin and wait til it sizzles. Add onion and chili. Wait til translucent then add paste, coriander and 1/2 tsp masala. Cook for 3-5 minutes then add tomatoes. Cook for about 15 minutes then add eggplant and the other 1/2 tsp garam masala. Add salt and pepper.