2 tbsp ghee or sunflower oil

1kg aubergine (brinjals)

1 inch ginger grated

1-2 cloves garlic (opt)

2 green chillies (opt)

1 tsp cumin seeds

1 med sized onion chopped

2 large tomatoes chopped (or several small ones)

1 tsp coriander powder

1 tsp garam masala

2 tbsp coriander chopped

– Roast eggplant – either in oven until skin looks crinkly, and flesh soft…or grill on BBQ…or roast on burner on gas cooktop

– Once eggplant is roasted, allow to cool, then peel off and discard the skin….coarsley mash

– Heat ghee / oil, when hot add cumin seeds

– Add onions, fry til soft, then add ginger and garlic,

– Add tomatoes, spices, cook for 3-5 mins, stir often to prevent sticking, sprinkle a little water if needed

– Add aubergine, mix well, add fresh coriander, stir, cook another minute.

– Serve and Enjoy!