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Prep Time: 00:15
Cook Time: 00:35
1 Large eggplant
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garlic paste
1 teaspoon fresh ginger, grated
2 green chiles, chopped
1 cup diced onion
1 cup diced tomatoes
1/2 teaspoon ground turmeric
1 teaspoon coriander powder
1/2 teaspoon garam masala
1Brush a small amount of oil over the eggplant and place it on a baking tray. Roast it in the oven on the highest temperature possible until the skin is charred and the flesh is soft.
2Let it cool, remove the skin, and roughly chop the eggplant. Set it aside.
3In a medium pot, heat the oil over medium heat. Add the cumin and after a few seconds add the garlic paste and ginger paste. Sauté for a few seconds.
4Add the green chiles and onions and cook until the onions become soft.
5Next add the tomatoes and remaining spices. Salt to taste.
6Cover and let the tomatoes cook down for a few minutes until they are completely soft.
7Stir in the eggplant mash and sprinkle with fresh cilantro.
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