About:

This recipe have used whole onion along with eggplant and roasted both before adding it to the gravy. This is a super simple and delicious recipe in tangy tomato puree with the nutty taste of peanuts, sesame and flaxseeds. This dish can be enjoyed with Rotis/Chapathis/ Flavoured rice.

The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors.

Yields-3-4servings
Preparation time-10 minutes
Cooking time-20 minutes
Baking time-30 minutes

Ingredients:

• Baby eggplant/aubergine-5
• Onions-4 medium
• Salt- as per taste
• Chilli powder-1tsp
• Coriander powder-1tsp
• Cumin powder-1tsp
• Chopped coriander- a handful

For grinding:

• Peanuts-2-3tbsp
• Flaxseed-1tbsp
• Sesame seeds-1tbsp
• Chopped tomato-2medium

Procedure:

• Pre-heat the oven at 200deg C, line the baking tray and set aside.
• In a pan roast peanuts on a low flame until slightly golden, then add flaxseed, sesame seeds saute just  for a minute, turn off the flame and allow it to cool a bit.
• Then blend it to fine  puree along with chopped tomatoes and set aside (add some water if required while blending)

For baking eggplant and onions:

• Slit each eggplant and onion three quarter of the way into 4halves and place on the lined baking tray. (can brush eggplants and onion with some oil if desired, I tried to avoid )
• Bake for 20-25minutes/until soft and tender.

For gravy:

• Transfer the ground puree to a non- stick pan and cook for 1-2minutes stirring continuously.
• Then add chilli powder, turmeric, coriander powder, cumin powder, salt, 1cup water mix well and continue to cook on a low flame until it comes to boil (approx.8-10minutes)
• Once it comes to boil and thickens a bit add baked/roasted eggplant and onion and simmer for 3-5minutes/until the aubergine and onion blends well in the gravy.
• Can continue to simmer few more minutes for thicker consistency or turn off the flame as the roasted onion, eggplants are heated through and coated well with gravy.
• Transfer to a serving bowl and serve hot with chapathis (link), rotis (link) or any flavoured rice (link)

Note:

• Roasting of eggplant and onion can also be done in the pan by just drizzling some oil and shallow fry both onion and eggplant until tender and soft.
• Spices can be personalised as per the taste.