Spicy eggplant puree

Ingredients for 4 servings:

• 2 large eggplants
• 1 onion(s), red
• 1 garlic clove(s)
• 2 ½ cm ginger root
• 100 ml oil
• ¼ tsp chili powder
• ½ tsp garam masala
• 2 tsp cumin, ground
• 2 tsp coriander powder
• 2 tsp salt
• ½ tsp black pepper
• 2 tomatoes, ripe, chopped
• 3 tbsp coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, roast the eggplants over a gas flame, on a grill, or on an electric hotplate until the skin is completely blackened. Let the eggplants cool and then peel them. Roughly chop the flesh. Next, finely chop the onion, garlic, and ginger. Peel and finely chop the tomatoes. Brown this onion mixture in a pan. Then add all the spices, salt, and pepper, and stir for another minute. Add the tomatoes, and cook until the liquid has evaporated. Add the eggplants, mash them with a wooden spoon, and mix with the spices. Cook for another 10 minutes, until the eggplants are tender. Finally, add the chopped coriander leaves and season to taste with salt. If you don’t like coriander, you can easily leave it out; it tastes great without it.