One Indian vegetable side of charred mashed eggplant cooked with onion, tomato, garlic, ginger and fresh chili.
250 gEggplant
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40 gOnion
100 gTomatoes
4 gGarlic
3 gGinger
2 gChili Pepper
3 gCilantro
0.1 gCayenne pepper
1 tspOlive oil
To tasteSalt
Heat the oven grill or broiler to 250 °C. Pierce the whole eggplant and place it on a foil-lined metal tray about 10 cm below the element. Grill for 20-25 minutes, turning every 5 minutes, until the skin is blackened and the whole eggplant has collapsed and is very soft. Cool for 5 minutes.
Peel off and discard the charred skin and stem. Finely chop and mash all the soft flesh; drain any pooled watery juice. Finely dice all the onion and tomatoes, mince the garlic, grate the ginger and chop the fresh chili and cilantro.
Heat all the oil in a small frying pan. Cook the onion, garlic, ginger and fresh chili over medium-low heat for 5 minutes, stirring. Add all the tomatoes and cayenne and cook for 8 minutes, until pulpy and no longer watery.
Add all the mashed roasted eggplant and a little salt. Cook for 4-5 minutes, stirring, until the mash is thick and hot. Fold in all the cilantro and serve the entire mash as one vegetable side portion; bread, rice and yogurt are not included.