Eggplant Bharta Recipe With Indian Dosas | FOOD MATTERS®

Ingredients

• 1 large eggplant (aubergine)
• extra virgin olive oil, for brushing
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 2 1/2 cm (1 inch) piece of ginger, peeled and grated
• 2 garlic cloves, crushed
• ½ small green chili, seeded and finely chopped
• 1 tomato, finely chopped (to yield ½ cup)
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• Celtic sea salt, to taste
• 2 tablespoons finely chopped coriander (cilantro) leaves, to serve (optional)