Flesh of roasted eggplant cooked with tomatoes, peas and lightly spiced. Roasted eggplant pairs well with any kind of bread - sliced, dinner rolls, roti, naan or tortillas.
Ingredients
1 tbsp Olive Oil for cooking
1 tsp Olive Oil for Roasting the Eggplant
1 large Eggplant
1 cup Boiled Peas
1 cup Diced Onions
1 cup Diced Tomatoes
1 tsp Minced Garlic
1 tsp Finely Chopped Green Chillies (optional)
½ tsp Kashmiri Red Chili Powder
½ tsp Salt (to taste)
Instructions
Wash the eggplant and dry it with a paper towel and coat it with oil using a brush or with your fingers, just be sure to coat the skin completely with oil. Place the eggplant on the baking sheet lined with aluminum foil and pop it into the oven at 450 F.
Roast the eggplant in the oven for about 60-75 minutes until the outside skin becomes crispy.
Let the eggplant cool for a few minutes so it is safer to handle. Using a knife make a lengthwise slit in the eggplant.
Scoop out the flesh from the eggplant into a bowl.
Mash the flesh with a spoon or a fork. You can also use a potato masher.
Heat the oil and add the onions and minced garlic.
Cook the onions on medium heat until they start to turn translucent and soften.
Add the tomatoes, green chillies and Kashmiri Red Chili powder.
Mix well and cook for about 8-10 minutes until the tomatoes are mushed up.
While the tomatoes are cooking boil the peas on the stove or in the microwave for about 2-3 minutes and drain in a colander.
Add the eggplant flesh and the boiled peas and mix well.