Eggplant mash

1. 1

   Make small incisions with a knife on the whole eggplants and then coat it with chilli olive oil

2. 2

   Now on an open medium flame, for 10mins smoke the eggplants so that olive oil seeps in nicely while the skins falls off easily.

3. 3

   Now take vegetable oil in a pan, add chopped onions, chopped garlic and green chillies and saute on medium flame till onions are slightly translucent

4. 4

   To this add tomates and ginger and saute till oil separates

5. 5

   By the time the above mixture cooks, remove tbe skin if the eggplant.

6. 6

   If its smoked properly the skin should come off quite easily

7. 7

   Once the oil seperates from the tomato mixture, add the eggplant, turmeric, red chilli powder and salt and mix well.

8. 8

   make sure you mash the eggplant and the tomatoes whilst its cooking in the pan and mix everything properly

9. 9

   Cook for 5 -7mins add a bit of chopped corriander mix well and take it off the heat.

10. 10

    eat this with Indian bread chapati ir use it as a dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.