1. Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure. 2. Remove the pulp, peel and mash. 3. Heat oil, add onion and cook until golden brown. 4. Add garlic, chilis and all the dry spices listed. 5. Add tomato and cook, stirring, till tomato gets pulpy, about 10mins. 6. Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min. 7. Stir in the cream and garnish with chopped cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
