Ingredients1 Brown onion (medium, chopped) | Nutrition (per serve)
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Instructions
- Preheat oven to 200°C.
- With a fork, prick the eggplant several times and place on a baking tray.
- Bake eggplant for 40-45 minutes, until the eggplant is soft and sunken all the way through.
- Remove and set aside to cool. Peel and chop the flesh of the eggplant.
- Lightly coat a non-stick frying pan with vegetable oil and add onions until browned.
- Add peppers and stir for 2 more minutes.
- Clear a spot in the middle of the pan and directly add Cumin seeds to the hot surface and toast for 1 minute.
- Add coriander, turmeric, garlic, tomatoes, ginger paste and red pepper along with eggplant and cook over a medium heat for 10 minutes.
- Add chickpeas and water (or chickpea cooking liquid) to keep the mixture moist and cover.
- On a low heat, cook for at least 15 minutes and stir periodically until the sauce has thickened.
- Cook for an additional 45 minutes on a low heat to blend the flavours and add additional water when needed.
- Before serving, add parsley, garam masala, and salt to taste.
- Serve with rice or Naan bread.