Eggplant mash

Directions

1. 1
   Make small incisions with a knife on the whole eggplants and then coat it with chilli olive oil
2. 2
   Now on an open medium flame, for 10mins smoke the eggplants so that olive oil seeps in nicely while the skins falls off easily.
3. 3
   Now take vegetable oil in a pan, add chopped onions, chopped garlic and green chillies and saute on medium flame till onions are slightly translucent
4. 4
   To this add tomates and ginger and saute till oil separates
5. 5
   By the time the above mixture cooks, remove tbe skin if the eggplant.
6. 6
   If its smoked properly the skin should come off quite easily
7. 7
   Once the oil seperates from the tomato mixture, add the eggplant, turmeric, red chilli powder and salt and mix well.
8. 8
   make sure you mash the eggplant and the tomatoes whilst its cooking in the pan and mix everything properly
9. 9
   Cook for 5 -7mins add a bit of chopped corriander mix well and take it off the heat.
10. 10
    eat this with Indian bread chapati ir use it as a dip.