Instructions

Preheat your oven to 200°C (400°F). Prick the eggplant with a fork in several places and roast it in the oven for about 30-40 minutes, turning occasionally until the skin is charred and the eggplant is soft.

Once the eggplant is roasted, let it cool slightly, then peel off the charred skin and mash the pulp. Discard the skin.

In a pan, heat some oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until they turn translucent.

Add the chopped green chilies, ginger, and garlic. Sauté for a couple of minutes until the raw smell goes away.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add the turmeric powder, red chili powder, coriander powder, and sea salt. Mix well and cook for a few minutes.

Add the mashed eggplant and mix everything together. Cook for 5-10 minutes on low heat, stirring occasionally.

Add garam masala and mix well. Cook for another couple of minutes.

Garnish with fresh coriander leaves and serve hot with roti or rice. Enjoy!