Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Prick the eggplants, rub with oil and roast at 220C until collapsed and charred, 30 to 35 minutes. Cool, peel and mash.
- Heat oil or ghee. Sizzle cumin seeds, then soften onion. Add garlic, ginger and green chilli.
- Add tomatoes, turmeric, chilli powder, garam masala and salt until pulpy.
- Stir in the mashed eggplant 8 to 10 minutes. Scatter coriander and serve.
Shopping tip
Beringela, tomate and cebola are easy. Forno a 220C until collapsed and charred. Ghee or óleo.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.