1Preparación
- 1
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and mash the flesh in a bowl. Set aside.
- 3
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 4
Add the chopped onion and sauté until it turns golden brown.
- 5
Add the ginger garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
- 6
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
- 7
Add the turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2 minutes.
- 8
Add the mashed eggplant to the pan and mix everything together. Cook for another 5-7 minutes, stirring occasionally.
