Eggplant puree

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 2 tbsp olive oil
• 2 tsp garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 2 onions, finely chopped
• 2 tomatoes, diced
• 2 chili peppers, green (optional)
• 1 tsp sea salt
• 2 tbsp coriander greens, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

roasted with coriander

Wash the eggplants and dry them. Heat the pan on low heat or roast them all over in a very hot oven until the skin blisters and the juices run out. Let them cool briefly, then remove the skin. Place the eggplants in a bowl and, gently pressing them with a paper towel, dab up any excess liquid. Roughly dice the flesh and mash it with a fork. Heat the oil in a pan and fry the garlic and ginger for 1 minute. Add the onions and fry until golden brown. Reduce the heat and add the eggplant puree, simmering for about 8-10 minutes, stirring frequently. Add the tomatoes and chilies (if desired) and fry until the puree resembles a glaze. Before serving, season with salt and stir in the chopped coriander leaves.