This recipe uses minimal spices and really lets the smoky taste of the eggplant come through. We enjoyed it with naan.
1 large eggplant
1 medium onion, chopped
2 medium tomatoes, chopped
2 tbsp yogurt
1 tbsp ginger-garlic paste
2 green chilli, chopped
10 strands of fresh cilantro, chopped fine
Over a high flame, roast the eggplant by turning it every 3-4 minutes. You will start noticing that the skin slowly starts burning and may split in some places. Roast it evenly and set aside. When cooled, remove the skin and chop the eggplant into pieces. It should already be a little mushy from the roasting.
In a shallow pan, heat oil and add the onions. Brown onions and then add the ginger-garlic paste. Fry for 3-4 minutes, and then add the cut green chillies. Fry for another 2 minutes. Now add the chopped tomatoes and cilantro and cook till tomatoes disintegrate. It took about 10 minutes to be completely soft. At this time add the chopped and roasted eggplant and mix well. Add salt to taste and 2 tbsp yogurt. Cook covered for 10 minutes or until eggplant is completely cooked and mushy. Serve hot!