Roasted Eggplant
This is a simple, delicious, and flavourful dish that's best served with paratha roti or any kind of flatbread.
Ingredients
- 2 medium Eggplants
- 1 head Garlic (for stuffing the eggplant)
- 1 medium Tomato (diced)
- 1 medium Onion (chopped)
- 2 cloves Garlic (chopped)
- 3 leaves Basil
- 2 tbsp Coconut Oil
- Salt and Pepper
Instructions
- Wash eggplant and make slits in it with a knife
- Peel garlic gloves and stick it into the slits made in the eggplant
- Roast over an open flame (e.g, a gas cooker), on both sides, until soft.
- Once the eggplant is done roasting, slit down the center and remove the insides into a mixing bowl. Mash with a fork to loosen eggplant. Set aside.
- Pour oil in a frying pan. Add onions, garlic, tomatoes, basil and saute in oil. Add mashed eggplant and mix well
- Add salt and pepper to taste
- Garnish with cilantro or parsley and serve.
Notes
Enjoy with pita bread, paratha roti, or bakes!