Fire roasted eggplant curry

 

Ingredients

• 1 large onion
• 3 tomatoes
• 4 garlic cloves
• 2 large Italian eggplants
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon paprika powder
• 1/2 teaspoon red chili powder (optional)
• 1 tablespoon lemon juice

Recipe

1. Fire roast the 2 eggplants on high flame until the inside gets cooked and water oozes out. Set aside.
2. Heat a pan. Mince the 4 garlic cloves and fry them in dry pan for a minute.
3. Add the diced onions. Add some water to cook the onions.
4. Add the tomatoes. Cook the tomatoes and onions in medium flame for 10 minutes. Add water as needed.
5. Add all the spice powders and cook for 5 minutes.
6. Remove the eggplant peel. Cut and mash the roasted eggplant. Add to the pan.
7. Add water and cook them all for 5 minutes.
8. Switch off the flame and add the lemon juice.

Tips

• You do not need all the spices.
• Turmeric and paprika give a lovely color.
• Do not be limited by the Indian spices I use. You can get creative and try any other spice.
• Enjoy with Ezekiel sprouted flourless tortilla or any bread.