Measurements

• 2 large eggplants
• 3 medium tomatoes
• 2 medium onions
• 4 cloves garlic
• 1 inch ginger
• 2 green chilies
• 1/4 cup cilantro, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil

Preparation Method

• Preheat your oven to 400°F (200°C).
• Prick the eggplants with a fork and place them on a baking sheet.
• Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Allow the eggplants to cool, then peel off the skin and mash the flesh.
• Set aside.
• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add minced garlic, ginger, and green chilies.
• Sauté for another 2-3 minutes.
• Add chopped tomatoes, turmeric powder, red chili powder, and salt.
• Cook until the tomatoes are soft and the oil starts to separate.
• Add the mashed eggplant to the pan and mix well.
• Cook for 5-7 minutes, stirring occasionally.
• Add garam masala and chopped cilantro.
• Mix well and cook for another 2 minutes.
• Serve hot with gluten-free bread or rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.