• 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
  • 1 onion diced
  • 1 large tomato diced
  • 2 cloves garlic pressed
  • 1/2 small green chili minced
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili powder
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp turmeric
  • 1 inch of ginger minced
  • 2 tsp grape seed oil
  • 5 sprigs cilantro chopped
  • sea salt to taste


  1. Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
  2. In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
  3. Add garlic, saute another minute
  4. Add turmeric, green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
  5. Add diced tomato and saute covered until it is well cooked
  6. Add sea salt
  7. With a potato masher, mash this mixture well
  8. Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
  9. Add eggplant to the onion and tomato mixture in skillet
  10. Mix well and cook for another 2 min
  11. Garnish with cilantro

Prep Time and Cook Time: 45 min

Serves: 4