Ingredients Jump to Instructions ↓

  1. 1 1/2 lb eggplant

  2. 1 T olive oil

  3. 1-2 green chilies, minced

  4. 1 t cumin seeds

  5. 1 c chopped tomato

  6. 1 t ground coriander

  7. 1/2 t salt

  8. 2 T chopped fresh mint

  9. 2 T chopped cilantro

  10. 1/2 c plain yogurt

  11. 1 t garam masala

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°. Prick eggplant 7-8 times with a fork. Line a baking sheet with foil, and bake the eggplant for about 20 minutes, or until soft, turning occasionally. Cool slightly. Peel off the skin and coarsely chop the flesh. Heat oil in a non-stick skillet. Add chilies and cumin, stir until seeds darken, 20-30 seconds. Add onion, fry until translucent. Add tomato, eggplant, coriander and salt. Cook, stirring often about 10 minutes, until it is a dry coarse puree. Fold in the mint, cilantro, yogurt, and garam masala. Top with chopped cilantro.


Send feedback