Someone was recently telling me that she really enjoys a packaged ‘Punjabi Eggplant’ but cannot buy it locally. Of course I thought it would be easier if she just made it, so I used the list of ingredients to create this recipe, which I’m told tastes similar to the packaged mix.
- 2 large aubergines/eggplants
- 3 tomatoes
- 1 onion
- 1-2 green chilis
- 2 teaspoons ginger-garlic paste
- 3 tablespoons oil
- 1/4 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- a pinch of cloves
- 2 teaspoons salt
Pierce the eggplants and roast them under the grill until the skin is black and they are collapsing. Set them aside to cool enough to handle.
Meanwhile, finely dice the tomatoes and set them aside. Finely dice the onion and set it aside. Mince or grind the chili and set it aside.
Remove and discard the eggplant skin. Squeeze the eggplant through your fingers to mash it.
In a deep frying pan, heat the oil until hot. Add the onion and cook until it is slightly translucent, about two minutes. Add the ginger-garlic paste and the chili, and cook until it no longer smells raw, about three minutes. Reduce the heat to medium. Add the tomato and stir well, then put on the lid. Cook for about 10 minutes until the tomato has completely softened.
Remove the lid and add the turmeric, coriander, cumin, cloves and salt. Stir well, then stir in the eggplant and cook for a few minutes until the flavors have mixed and the eggplant is warm. You can add up to 1/2 a cup of water when adding the eggplant to prevent burning, but the water should evaporate before serving.