A flavorful Indian dish made with roasted eggplant, lime juice, and a variety of spices, including garam masala and turmeric. It's adaptable and can be spiced up according to taste. Perfectly vegan and can be served with rice or flatbreads.
1: Prick the eggplant with a knife or fork and put it in the oven at 500° for about 20 minutes until it collapses.
2: When the eggplant is cool, scoop out the inside and mash it in a bowl with lime juice.
3: Heat veg oil in a pan and add onion; cook stirring often until golden brown (about 10 minutes).
4: Add garlic and jalapeño, cooking for another minute.
5: Add the tomato, turmeric, and salt; cook for 5-10 minutes until the tomato is soft.
6: Stir in the eggplant purée and cook for 3-5 minutes.
7: Stir in cilantro and garam masala, then serve.
