Eggplant Masala Recipe
A blend of roasted eggplant, vibrant tomatoes, and a medley of Himalayan spices and peanuts.
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Ingredients
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Vegetables
Spices
Others
Method
Preparation of Vegetables
- 1
Roasting the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and brush them with 1 tablespoon of oil. Place them on a baking sheet cut side down and roast for 25-30 minutes until soft. Remove from oven and let cool before scooping out the flesh.
- 2
Preparing Tomatoes and Onions
While the eggplants are roasting, chop the tomatoes and onion. Mince the garlic cloves. Set aside.
Cooking
- 3
Sautéing
In a large skillet, heat the remaining tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
- 4
- 5
Incorporating Tomatoes and Spices
Stir in the chopped tomatoes, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for another 10 minutes until the tomatoes break down and the mixture becomes thick.
- 6
Combining Eggplant and Peanuts
Add the roasted eggplant flesh to the skillet and mix well. Fold in the peanuts and let everything cook together for an additional 5 minutes.
Finishing Touch
- 7
Garnishing
Finely chop fresh cilantro and sprinkle it over the eggplant masala. Serve hot with rice or flatbreads.