Need: 1 large eggplant, 2-3 fresh green chillis, 1 large onion, 1 inch piece of ginger, 2 garlic cloves, ½ tsp whole cumin, ½f tsp of mustard seeds, ½ tsp ground coriander, ¼ tsp turmeric, ½ tsp red chilli powder, small cinnamon stick, 2 cloves, 1 dry red chilli, 1 tsp salt, pinch garam masala (optional), olive oil, fresh coriander for serving

1. Preheat the oven to 200°C and bake the eggplant until the skin is black around 30-40 mins.

2. Thinly slice the onion.

3. Heat a dollop of olive oil in a large pan add the mustard seeds, cumin, dry whole chilli, cinnamon stick and cloves, add the onion and cook on a low heat for 10-15 mins until nicely browned.

4. Finely chop and add the garlic and ginger, slice the green chillis in half and also add to the pan.

5. Add the salt, turmeric, red chilli powder, coriander powder, stir well.

6. Once the eggplant is ready, remove the skin, add and mash whilst mixing in.

7. Sprinkle over the garam masala, coriander as you serve.

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