Roasted Eggplant Masala

Pointer: Use only fresh asian eggplants.

Ingredients:

• 4 asian Eggplants
• 2 tomatoes chopped
• 2 cloves garlic mashed
• 1 medium-sized onion, chopped
• 3 green chillies
• 1 tsp. asafoetida
• 1 Tbsp. lemon juice
• 2 tsp. turmeric powder
• 2 Tbsps canola oil
• 2 Tbsps. fresh chopped coriander
• salt to taste

Method:

Coat eggplants in olive oil. Wrap them in aluminium foil. Bake in oven until done. Open foil, turn on broiler, let eggplant roast a little until you get a slightly burned aroma. Remove from oven, peel off skin and mash lightly.

In a wok^, add remaining oil. Add garlic, chillies and onions. Add the asafoetida. Sauté them together for a few minutes. Add turmeric and tomatoes and let it cook until the whole thing turns to a pulp. Finally, add the eggplants, mix well, cover and cook for 10 minutes.

Garnish with coriander and serve with chapathis.