Spicy Eggplant Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s)
- 1 onion (s), red
- 1 clove garlic
- 2 ½ cm ginger root
- 100 ml oil
- 0.25 teaspoon ¼ chili powder
- 0.5 teaspoon ½ garam masala
- 2 teaspoons ground cumin
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 0.5 teaspoon ½ black pepper
- 2 tomato (s), ripe, chopped
- 3 tablespoon coriander greens
Print Recipe
Pin Recipe Instructions
- First, the aubergines are roasted over a gas flame, on the grill or on an electric hotplate until the skin is completely blackened. Then let the aubergines cool down and peel them. The meat is then roughly chopped.
- Next, the onion, garlic, and ginger are finely chopped. Peel and finely chop the tomatoes.
- This onion mixture is fried in a pan. Then all the spices, salt and pepper are added and stirring is continued for 1 minute. The tomatoes are added and the mixture is cooked until the liquid has evaporated. The eggplants are added, mashed with a wooden spoon and mixed with the spices. This should cook for another 10 minutes until the aubergines are cooked through.
- Finally, add the chopped coriander leaves and season everything with salt again.
- If you don`t like coriander, you can leave it out without any problems, because it tastes very good even without it.
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