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Step 1 of 3
Roast the eggplant in a 400°F oven for 45 minutes or until soft. 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.
Ingredients for this step (4 servings)
- 1tbspolive oil
- 0.25tspmustard seeds
- 2bay leaves
- 2green chilies, minced
- 1tbspfresh ginger, grated
- 1onion, diced
- 2tomatoes, chopped
- 0.5tspturmeric
- 0.5tspchili powder
- 0.5tspmango powder
- 0.5tspgaram masala