This puréed roasted eggplant dish is one of our favourite staff lunches, and Varsha's recipe is the best!
- 6-7 Chinese eggplants
- 2½ Tbsp coconut oil
- 1 tsp cumin, whole
- 5 onions, chopped
- 1 inch ginger, minced
- 3 fresh chilies, minced
- 5 cloves garlic, minced
- 1 tsp chile powder or paprika
- 2 Tbsp coriander, ground
- ½ tsp cumin, ground
- ½ tsp turmeric, ground
- Salt to taste
- 4 large tomatoes
- 1½ tsp Garam Masala, ground
- Fresh coriander leaves (opt)
Preheat oven to 400°F.
Remove the heads and score the eggplants by making several diagonal slices in the skin. Cover them thoroughly with 1 Tbsp of the oil. Place in a roasting dish and roast until soft and slightly brown, about 10-15 minutes.
When the eggplant is finished, remove from oven. When it’s cool enough to handle, put it in the food processor and purée.
Meanwhile, add the remaining coconut oil to a medium pot. Turn on medium heat and add the cumin seeds. Fry for a few seconds and add the onions. Sautée until brown, stirring often, about 10 minutes.
Add ginger, chilies and garlic, stir and continue to fry for a couple of minutes. Add the paprika, turmeric, coriander, ground cumin and salt, then stir.
Add the chopped tomatoes, stir, and let simmer 5-7 minutes until cooked- you should see the oil rise to the top when they are fully cooked.
Add the puréed eggplant and stir until consistent. Season with garam masala and serve with chopped coriander leaves on top.