A delightful twist on a classic Indian dish, this creamy spiced eggplant mash is rich in flavor and easy to prepare.
Preheat your oven to 400°F and prick the eggplants with a fork to allow steam to escape.
Pricking the eggplants prevents them from bursting during roasting.
Place the eggplants on a baking sheet and roast in the oven until tender, about 30-40 minutes.
Roasting enhances the eggplant's smoky flavor.
Once roasted, let the eggplants cool slightly, then peel off the skin and mash the pulp.
Use a fork or potato masher for a rustic texture.
Heat oil in a pan over medium heat, add the chopped onion, and sauté until golden brown.
Stir frequently to prevent burning.
Add minced garlic, chopped green chilies, and all the spices to the pan. Cook until fragrant.
Cooking the spices releases their essential oils, enhancing flavor.
Stir in the chopped tomatoes and cook until they break down into a thick sauce.
Crush the tomatoes with the back of a spoon for a smoother consistency.
Mix in the mashed eggplant and cook on medium-low heat, stirring occasionally.
Let the flavors meld together for a richer taste.
Stir in the cream and cook for an additional 2 minutes. Garnish with chopped cilantro before serving.
Add the cream at the end to maintain its richness.
Serve warm with your choice of bread or rice. Enjoy your delicious creation!
Pair with naan or basmati rice for a complete meal.
