Eggplant is not a favorite with many people, but try this recipe and its surely gonna be a hit!! ;)
1 Large eggplant(bengan)
1 small onion finely chopped
1 1/2 - 2 tsp garlic ginger green chilli paste
1 tbsp tomato paste
1 small tomato finely chopped
2 sprigs of green onion finely chopped
1 tsp cumin/mustard seeds
pinch of asafoetida
1/2 tsp turmeric powder
1 - 1 1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp chilli powder(if the green chilli is not spicy enough!!)
salt to taste
1 1/2 tsp vegetable oil
chopped coriander for garnish
First, roast the eggplant. It can be done in 2 ways:
1.) I usually roast it in the oven for about 30 minutes at 450 degrees and then broil it on all sides for about 4 minutes turning it periodically to burn all sides of the eggplant. I do this cause I have an electric stove and not gas.
2.) A friend of mine suggested to do it on the electric stove and turning it periodically for about 15 minutes or until it starts to wrinkle and the skin is burnt. Basically, we are cooking the eggplant before putting any flavoring into it.
Once that is done, cool it slightly and then remove the contents from the eggplant by removing the outer skin. Mash the mixture completely.
In a deep pan, heat the vegetable oil, put in the cumin/mustard seeds until they start crackling, and put the asefoitida too. Put the chopped onions, garlic, ginger and chilli paste and cook at medium heat until it turns slightly brown. Then put in the tomatoes and the tomato paste and let it simmer for 2-3 minutes. Put in all the masalas, and then the eggplant, and half of the chopped green onions. Let it cook for about 8-10 minutes until the eggplant has caught all the various flavors n garnish with the remaining chopped green onions and coriander.
Eat it with hot rotis!! :)