This very popular Indian dish is very simple to make at home. The important part of this recipe is roasting the eggplants in a pan over low-medium heat until the skin is charred and the pulp gets the smoky delicious flavor. I’m not an eggplant person, but this is a pretty good way to enjoy them.
2 large Eggplants
1 Tomato, chopped
1 Onion, chopped fine
1 Green Chilli, chopped fine
1 tsp Chilli Powder
1/4 tsp Coriander Powder
1 tsp Salt
1 tsp Oil
2 tbsp Cilantro, chopped, for garnish
Roast the eggplants over a fire until they are soft. I use a dry pan and keep turning the eggplants until all the skin is charred. You could also do it over an open flame. Peel and mash the eggplants.
Fry the onions in the oil until golden brown. Add the green chillies, chilli powder and coriander powder. Add the tomato and fry for a few minutes. Now add the mashed eggplants and mix well. Garnish with cilantro.
This is great with roti or as a spread on toast!