1. Roast the eggplant in a 400°F oven for 45 minutes or until soft. 2. While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder. 3. Saute for 5 more minutes. 4. Cool and scoop the eggplant from the peel. 5. Mash or blend until smooth. 6. Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes. 7. Serve warm with toasted pita or naan. ---------------------------------------------------------------------------
Nutrition
Ingredients
