Ingredients
Equipment
Method
- Rinse and dry the eggplant. Make slits, insert three garlic cloves. Brush with oil and roast directly over flame, turning often, 10–12 min.
- Cool, peel, and mash the eggplant with roasted garlic.
- Heat oil, sauté remaining garlic, ginger, and chili 2 min.
- Add onion, cook 2–3 min. Add tomatoes, cook 5 minutes until soft.
- Add mashed eggplant, chili powder, coriander, and salt. Cook 5 min, stirring often.
- Stir in cilantro. Serve hot with millet roti or cauliflower rice for a low-GI meal.