Bangladesh Food Fest 2024

Preheat the oven to 400°F (200°C).

Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes until the skin is charred and the flesh is soft.

Remove the eggplants from the oven and let them cool. Once cool, peel off the charred skin and mash the flesh. Set aside.

In a pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and green chilies to the pan. Sauté until the onions are golden brown.

Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

Add the mashed eggplant to the pan and mix well. Cook for about 5-7 minutes, stirring occasionally.

Sprinkle garam masala and mix well. Cook for another 2 minutes.

Garnish with fresh coriander leaves before serving.

Spice Level: