Aubergine Puree Recipe

Ingredients :

2

2

3 tablespoons

2

1 1/2 teaspoons

1/2 teaspoon

1/2 teaspoon

2 teaspoons

1 teaspoon

Large aubergine

Large ripe tomatoes

Ghee or oil

Medium onions, finely chopped

Finely grated fresh ginger

Ground turmeric

Chili powder

Salt

Garam masala

• Wash and dice the aubergine and tomatoes.

• It is not necessary to peel either.

• Heat ghee in a saucepan and gently fry onion and ginger until they are soft and start to brown.

• Add turmeric, chili powder, salt and garam masala and mix thoroughly.

• Add aubergine and tomato, stir well and cover.

• Reduce heat to low, cook until vegetables are soft, stirring occasionally to prevent vegetables sticking to pan.

• Cook until liquid evaporates and puree is thick and dry enough to scoop up with the Indian breads.

• Serve hot or cold.