Roasted Eggplant Vegan Dish

Ingredients:

1 large eggplant

2 medium tomatoes

4-5 green chilies

1 large onion

10 cloves of garlic

1 tablespoon finely chopped garlic

1 tablespoon ginger paste

1 teaspoon red chili

1 tablespoon cumin seeds

Salt to taste

1/4 teaspoon asafoetida

1 teaspoon 7 spices powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

Handful of chopped cilantro

Oil

Directions:

Wash and prick the eggplant with a knife. In the cuts add 5 garlic cloves and grill over stove or in the oven. If grilling on the stove keep turning as necessary until the skin is blackened and the eggplant in soft. In a oven roast it on high for 20 minutes or until eggplant is blackened.

Once eggplant skin is burned keep it in bowl and cover for 10 minutes. When the eggplant is cool enough to handle, peel the burned skin and trim away the hard stem. Mash eggplant with help of a fork in a bowl and set aside.

Heat the oil in pan over medium heat. Once oil hot add cumin seeds, garlic ginger paste, and then onions. Cook until the onion is lightly brown for about 10 minutes. Now add asafoetida, tomatoes and green chiles and cook for another 5 minutes. Add all the dry spices and mix everything with roasted eggplant.

Once eggplant is added cook for 15 minutes and then dish out and garnish with chopped cilantro. Serve hot with bread, pita, or over white rice with salad on the side.