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Ingredients
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large eggplants - 3
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can tomatoes - 350g, chopped
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fresh red chili - 1, chopped
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chili powder - 1 tsp
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garlic - 3 cloves, crushed
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1 bunch of spring onions - chopped
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button mushrooms - 120g, halved
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fresh coriander - 2 tbsp, chopped
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ground turmeric - 1 tsp
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ground coriander - 1 tsp
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ground cumin - 1 tsp
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black mustard seeds - 1 tsp
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oil - 4 tbsp
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salt - 1 tsp
Method
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Preheat the oven to 200˚C. Brush
the eggplants with oil and prick them with a fork. Bake them in
the oven for 30 minutes until the eggplants are soft.
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Heat the remaining oil in a pan,
fry the mustard seeds for few minutes until they are being to
splutter.
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Add the garlic, spring onions,
chili, and mushrooms. Cook for 5 minutes, then stir in the
turmeric, cumin, coriander, chili powder and salt, cook for few
minutes, add in the tomatoes and simmer for 5 minutes.
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Cut each of eggplant in half
lengthways and scoop out the soft flesh into a bowl, and mash
them.
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Add the fresh coriander and mashed
eggplant to the pan. Bring to the boil, simmer for 5 minutes
until the sauce thickens. Serve hot. Serves 4-5.
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