Eggplant Masala

Ingredients:

• 3 pieces garlic
• small piece ginger
• 1 long green chili
• 1 white onion
• 1 red onion
• 1/2 red bell pepper
• 1/2 green bell pepper
• 2 roma tomatoes
• 300g Indian baby eggplants
• 1 tbsp avocado oil
• 3 tbsp chili oil (1 tsp cumin seeds)
• 1 tsp coriander seeds
• 3 dried chili peppers
• 1/4 tsp turmeric
• 2 tsp chili powder (or sweet paprika)
• 1/2 tsp cayenne pepper
• 2 tsp garam masala
• 1/2 tsp salt
• 1/4 cup + 1/3 cup water
• 1/2 cup tomato purée
• 1/4 cup coconut cream
• few sprigs cilantro

Directions:

1. Finely chop the garlic, ginger, long green chili, and white onion
2. Chop the red onion, red bell pepper, and green bell pepper into bite sized pieces
3. Quarter the roma tomatoes. Remove the stems from the Indian baby eggplants and slice in half
4. Heat up a sauté pan to medium high heat. Add the avocado oil followed by the eggplant. Sauté for 4-5min. Add the red onion, red bell peppers, and green bell peppers. Sauté for another 4-5min. Set aside
5. Add the chili oil to the sauté pan and turn the heat to medium. Add the cumin seeds, coriander seeds, and dried chili peppers. Fry for about 1min
6. Add the onions and sauté for 2-3min. Add the garlic, ginger, and green chili. Sauté for another 2-3min. Then, add the turmeric, chili powder, cayenne pepper, garam masala, and salt. Sauté 1-2min
7. Add 1/4 cup water, stir and cook for about 2min. Add the tomato purée and cook for another 1-2min. Add the roma tomatoes and sautéd veggies. Give the pan a good stir
8. Add the 1/3 cup water and give the pan a good stir. Cover and cook on low for 10min. Then, add the coconut cream and cook for another minute
9. Plate and garnish with some fresh cilantro
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!