Serves 10 people


3 medium eggplants
2 tablespoons oil (to coat eggplant)
4 tablespoons olive oil
1 tablespoon whole cumin seeds
6 cloves of garlic, minced
¼ inch piece of ginger, minced
1 medium onion, diced small
1-2 green chilies, seeded and diced small
3 roma tomatoes, diced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground garam masala
Chopped cilantro, to taste
a squeeze of lemon, to taste
Salt, to taste

frozen green peas (optional)

Special Equipment

Sauté pan
Sheet pan
Bowl for service
Spoon for service


Preheat your oven to 500°. Rub oil over the eggplant to evenly coat and place on a sheet pan. Roast the whole eggplants in the oven for about 20 minutes or until dark and charred. We want it to impart a nice smoky flavor.

Preheat a large sauté pan over medium high heat. Add the oil and whole cumin seeds and cook for 30 seconds or until aromatic. Add the garlic, ginger and onions and sauté for 5-10 minutes. Add the chilies and tomatoes and cook for 5 minutes. Now add the ground spices and cook for 5 more minutes.

Peel the roasted eggplant with your fingers and discard the skin. Roughly chop the eggplant into small pieces and add it to the sautéing mixture and stir until everything becomes homogenous. Add the chopped cilantro, a squeeze of lemon and salt (to taste).

Serve with Basmati rice and Naan bread.

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