Eggplant

Info

Preptime: 15-20 min

Cooking Time: 60 min

Ingredients

Main

• 3 medium eggplants
• 3 medium chopped tomatoes
• 3 medium cubed/chopped onion
• ½ cup chopped cilantro
• 3 Tbsp oil
• 3 heaped Tbsp ginger and garlic paste or only chopped garlic, if preferred
• ½ tsp salt (adjust to taste)
• 1 ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• 1 ½ Tbsp balsamic vinegar

Marinate for Eggplant

• ½ tsp salt (adjust to taste)
• 1 Tbsp turmeric powder
• 3 Tbsp oil

Cooking

1. Chop the eggplants (skin-on) into 1 ½ inch cubes.
2. Drizzle the marinate over the chopped eggplant and mix with the eggplant.
3. Place the marinated chopped eggplant in a baking tray lined with parchment paper.
4. Bake the chopped eggplant at 375C for about 45 minutes until the eggplant softens and becomes translucent.
5. After the eggplant is baked, add the onion in a separate non-stick pot and fry in oil until golden brown.
6. Add the ginger/garlic to the onion together with the dry ingredients (salt, turmeric and chilli powder). Sauté for about 3 to 4 minutes.
7. Put in the chopped tomatoes and continue to sauté for another 3 to 4 minutes until tomato softens and blends with the other ingredients in the pot
8. Combine the baked eggplant with the tomato mixture, mix and continue to cook until well blended and sizzling
9. Pour in the balsamic vinegar and gently mix in
10. Add the chopped cilantro and gently blend in
11. Serve eggplant with roti or naan