Ingredients

  • 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
  • 1 onion diced
  • 1 large tomato diced
  • 2 cloves garlic pressed
  • 1/2 small green chili minced
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili powder
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp tumeric
  • 1 inch of ginger minced
  • 2 tsp grape seed oil
  • 5 sprigs cilantro chopped
  • sea salt to taste

Directions

  • Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
  • In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
  • Add garlic, saute another minute
  • Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
  • Add diced tomato and saute covered until it is well cooked
  • Add sea salt
  • With a potato masher, mash this mixture well
  • Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
  • Add eggplant to the onion and tomato mixture in skillet
  • Mix well and cook for another 2 min
  • Garnish with cilantro