- Large egg plant- 1
- Onion- 1 (finely chopped)
- Tomato- 2 (finely chopped)
- Ginger- 1 small piece (grated)
- Garlic- 2 cloves (crushed)
- Green chili- 1 (chopped)
- Red chili powder- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Cumin powder- 1/2 tsp
- Garam masala- 1/2 tsp
- Lime juice- 1 tsp
- Salt- 1/2 tsp
- Oil- 4 tablespoon
- Chopped cilantro (coriander) leaves
Mashed Eggplant
Preheat the oven to 400°F and bake the egg plant in a pan for about 45 minutes. Then allow it cool and peel off the outer skin. Place the egg plant in a bowl of water. After a while drain the water and mash the egg plant with fork. Set aside. Heat the oil in a pan and add ginger, garlic, green chili, onion, red chili powder, turmeric powder, garam masala powder and cumin powder. Mix well and fry this until the onions turns golden brown. Add tomatoes and fry until the oil runs out of the mixture. Then add the mashed egg plant and salt. Stir fry for 5 more minutes. Sprinkle lime juice and garnish with chopped coriander leaves.
