Spicy Eggplant Mash

By: Katrina Butterworth
Spicy Eggplant Mash
Course
Dinner Lunch Main Dish Side Dish
Tags
Healthy Indian Vegetarian
Info
  • Servings
    4
  • Prep Time
    20 mins
  • Cook Time
    50 mins
Ingredients
  • Eggplants 4 med
  • Coconut Oil 2 tbsp
  • Onions, finely chopped 2 small
  • Ginger, freshly grated 2 tsp
  • Garlic cloves, freshly minced 6 med
  • Green Chilli, sliced 1 small
  • Ripe Tomatoes, finely chopped 3 med
  • Himalayan Pink salt 2 tsp
  • Chili powder (if needed) 1 tsp
  • Ground coriander 2 tsp
  • Ground Cumin 1 tsp
  • Ground Turmeric 2 tsp
  • Garam Masala 1/2 tsp
  • Coriander leaves, freshly chopped 8 tbsp
A tasty, versatile entrée that can be used as a main or side dish. Even great as a dip for carrot sticks!

Method

  1. Pre heat the oven to 180 degrees. Wash and pat dry the eggplant and prick all over with a fork. Place in the oven on a baking tray and cook for 30-45 minutes or until the centres are soft and mushy. Allow to cool.
  2. When the are cool, cut in half and remove all the flesh.
  3. Stir in the tomatoes and salt and cook for another 10 minutes. Then add the chilli powder if required, paprika, ground coriander, ground cumin, turmeric and 4 tablespoons of the fresh coriander. Stir in well and cook for two minutes.
  4. Add the eggplant flesh, stir in the garam masala and mix well and serve. Garnished with the remaining fresh coriander.
  5. Enjoy!
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