Ingredients
2 medium-sized eggplants
1 tbsp extra virgin olive oil
2 tbsp ghee
2 1/2 tsp cumin seeds
1 large yellow onion
2 tbsp garlic
2 tbsp ginger
2 cups tomato
1 tsp coriander powder
1 tsp turmeric
1 tbsp garam masala
½ tsp Himalayan rock salt
¼ cup roughly chopped fresh cilantro(coriander leaves), divided in half
To be eaten with rice and naan
Method
Preheat oven to 218°C. Wash and remove the eggplant stem then slice the eggplant in half lengthwise and sprinkle with salt on the flesh. Place 4 drops of olive oil on the pan and rub the flesh in the oil. Place flesh side down on a baking sheet and roast for 30 minutes until the flesh is tender and the outside is a nice dark charred colour.
Meanwhile, heat ghee and cumin seeds in a cast iron pan on medium-high heat. Cook for 1-2 minutes until toasted.
Add the onion chopped fine, diced ginger and garlic and sauté for another 8-10 minutes, until the onions are tender and translucent.
Add in the diced tomato, coriander, turmeric, masala and salt and cook another few minutes then turn the heat to a medium low and allow it to cook about 5 to 10 minutes stirring often.
Once the eggplant is done, peel off and discard the charred skin, scoop the flesh into a bowl, roughly mash it, and add it to the stove top mixture. Cook for another 3-5 minutes, just until heated.
Sprinkle with half of the fresh cilantro, then put it in your food processor and pulse. If you like it a bit chunky still, do not pulse it too much.
Serve over rice with a sprinkle of fresh cilantro and naan on the side.