Smoky Fire-Roasted Eggplant Mash with Tomato and Cumin

What you need

• 1 large eggplant, about 500 g (1 lb 2 oz)
• 3 tbsp ghee, or neutral oil, plus a little for the eggplant
• 3/4 tsp cumin seeds
• 1 large onion, finely chopped
• 2 green chillies, finely chopped
• 4 cloves garlic, minced
• 1 tsp ginger, grated
• 2 medium tomatoes, finely chopped
• 1/4 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 2 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp salt
• 2 tbsp fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Rub the eggplant with a little ghee and prick it a few times with a fork.

2. 2

   Set it directly over a gas flame and roast, turning every few minutes, until the skin is charred all over and the flesh collapses, 12-15 min. Without a gas burner, roast it under a hot grill, turning often, 20-25 min.

3. 3

   Put the eggplant in a bowl, cover and leave for 10 min. Peel off the charred skin and mash the flesh with a fork.

4. 4

   Heat the rest of the ghee in a wide pan over medium-high heat. Add the cumin seeds and fry until they sizzle, about 30 seconds.

5. 5

   Add the chillies, garlic and ginger and stir for 1 min.

6. 6

   Add the onion and cook until soft and light golden, 5-7 min.

7. 7

   Stir in the turmeric, chilli powder and ground coriander, then add the tomatoes and salt.

8. 8

   Cover and cook until the tomatoes break down and the ghee pools at the edges, 5-7 min.

9. 9

   Add the mashed eggplant and stir well for 2 min. Cover, lower the heat and cook for 3-4 min more.

10. 10

    Stir in the garam masala and taste for salt. Scatter with the coriander leaves and serve hot with roti or paratha.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.