Ingredients:
- 600 g eggplants
- 4 cooking tomatoes
- 3 red onions
- 40 g fresh ginger
- 3 garlic cloves
- 1 bunch fresh cilantro
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon Bhut Jolokia chili powder Peperita BIO
- ½ teaspoon turmeric
- Sunflower oil or extra virgin olive oil
- Salt
To prepare the spicy eggplant sauce, start by thoroughly cleaning the eggplants and placing them whole on a baking sheet lined with parchment paper. Bake at 190°C for about 20 minutes, or until the skin is well charred, turning them regularly. Once cooked, remove them from the oven and let them cool. After cooling, peel the eggplants, being careful to remove any burnt residue. Place the flesh in a bowl and mash it with a fork or chop it on a cutting board with a knife.
Meanwhile, heat 2-3 tablespoons of oil in a non-stick pan, adding the cumin seeds and chopped onions. Sauté for 2-3 minutes, then add the chopped garlic and, after about 5 minutes, the peeled and cubed tomatoes. Peel and finely slice the ginger and cut the green chili peppers into rings. Add both to the pan, season with salt, and cook until the sauce starts to reduce. At this point, add the powdered spices: garam masala, coriander, Bhut Jolokia chili powder Peperita BIO, and turmeric. Incorporate the eggplant flesh and stir well to blend all the ingredients. Cover with a lid and remove from heat when the sauce is reduced and thickened.
Before serving, finish with a generous sprinkle of fresh cilantro. The sauce will develop even more flavor if allowed to rest for a while.
