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Categories:
eggplant purple onions Italian plum garlic Garam Masala lemon juice jalapeno pepper salt cilantro cumin seeds turmeric
Viewed: 59 - Published at: 6 years agoIngredients
- 1 large eggplant purple
- 1 medium onions chopped
- 2 each italian plum (roma) tomatoes
- 2-3 each garlic cloves or more, to taste
- 1-2 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 x jalapeno pepper to taste
- 1 x salt
- 1 x cilantro chopped for garnish
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
Method
- Grill the eggplant (lightly oiled) on an open flame, turning it around when skin is charred...skin should turn completely black.
- (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat)
- Peel, cool slightly, mash with a fork.
- Heat 2 tablesp.
- (or 1) oil.
- Fry cumin seeds, chopped onion and crushed garlic with turmeric added.
- Add half of chopped tomatos.
- Fry some more!
- add mashed eggplant.
- Add salt and masala powder (spice powder) and hot peppers.
- cook on low heat for about 5 to 7 mts.
- Let cool slightly and then add lemon juice.
- Garnish with remaining chopped tomatos and cilantro.
- Serve it with hot parathas or in a pinch, pita bread.
