Prep time: 15 mins
Cook time: 1 hour, 10
mins
Serves: 4
INGREDIENTS:
2 tbsp vegetable oil
1 lb whole eggplant
2 plump cloves garlic, minced
1 large onion finely chopped
1 to 3 green chilies, minced
1 tsp ground cumin
1 tbsp coriander powder
½ tsp garam masala
½ tsp cayenne
½ tsp paprika
1 cup tomatoes, finely chopped
1 cup frozen peas (optional)
¼ cup heavy cream (optional)
1 ½ tsp kosher salt
1 cup chopped cilantro
DIRECTIONS:
Preheat oven to 400 degrees.
Rub the eggplants with a bit of oil.
Prick them with a small, sharp knife and place them on a baking
sheet. Roast the eggplants until
softened, about 45 minutes. Remove from
the oven, and when cool enough to handle, peel and mash.
Heat the vegetable oil in a large nonstick pan over
medium-high heat and cook the onion, stirring occasionally until golden, about
5 minutes. Add the garlic and green chilies;
mix in the spices and salt. Stir for
about 1 minute.
Add the tomato and chopped cilantro and cook, stirring,
until all tomato juices evaporate, about 5 to 7 minutes. Mix in the mashed eggplant and the peas. Reduce the heat to medium-low and cook,
stirring occasionally, for about 15 minutes.
Mix in the cream (if using) and cook one minute. Transfer the eggplant to a serving dish and
garnish with chopped cilantro.
