Eggplant Puree

1. preheat the oven to 180 °C. Place the melanzane cut side up in a shallow gratin dish, cover with aluminum foil and cook in the oven for 1 hour until the flesh is very soft. Cool.

2. Using a spoon, loosen the eggplant flesh from the skin and place in a large enough bowl. Mash well. Fold in the chopped and ground cumin, turmeric, coriander and tomatoes with a wooden spoon.

Heat the ghee in a heavy frying pan and sauté the onion over low heat, stirring occasionally, for 5 minutes until soft. Add the ginger paste, garlic paste and chili and saute, stirring throughout, until soft, 2 min. Add the eggplant puree, season with salt and stir until the liquid evaporates and the puree is thickened and smooth. Drizzle with juice of one lemon, pour into a serving bowl and garnish with the mint. Serve with chapati fresh bread.

Tip Prick the eggplant halves a few times with a sharp kitchen knife before cooking.

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