This tasty eggplant mash can be eaten cold as a dip or as a side dish or entrée. I encourage you to make a few serves ahead of time and keep in the fridge to be enjoyed as a snack with batons of raw carrot, celery and cucumber.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large eggplant
- Extra-virgin olive oil, for brushing
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 2½cm piece ginger, peeled & grated
- 2 garlic cloves, crushed
- ½ small green chilli, seeded & finely chopped
- 1 tomato, finely chopped (to yield ½ cup)
- ½ tsp ground turmeric
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp garam masala
- Celtic sea salt, to taste
- 2 tbsp coriander leaves, finely chopped, to serve (optional)
- Indian dosas or pitta bread, to serve
Method
- Indian dosas or pitta bread, to serve
- Heat medium frypan over medium heat and fry eggplant for 10 mins, turning frequently, until soft and charred. Remove from heat. When cool enough to handle, remove and discard skin. Mash flesh and set aside.
- Heat ghee in clean frying pan over medium heat and add cumin seeds. Cook for 1 min then add onion and cook for another minute. Add ginger, garlic and chilli then cook, stirring frequently, for 1 min. Add tomato and turmeric, coriander and cumin then continue to cook, stirring frequently, for 3 mins. Add mashed eggplant, garam masala and salt. Stir to combine and cook for further 2 mins.
- Top with coriander leaves (if using) and serve with Indian dosas.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
