This simple recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dahl.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
533 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
Step 3
Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
