Eggplant - Brinjal bharta
Eggplant 4 to 5 medium size
Onions 150 gms
Ginger strips 15 gms
Tomatoes 150 gms, finely chopped
Coriander 1 bunch, finely chopped
Sunflower oil 100 gms
Grind spices together
Green chilli 1
Garlic cloves 2
Turmeric powder 1/2 tsp
Salt to taste
Pepper to taste
Red chilli pwd to taste
- Grease eggplant and roast them on a medium fire.- Remove skin and mash the pulp.
- Heat oil in a pan and fry onions until transparent.- Add ground spices and ginger strips.- Now add mashed eggplant and stir until slightly brown.
- Add chopped tomatoes, salt, pepper and chilli to taste .- Place in a medium oven for 15 minutes.- Sprinkle coriander as a garnish.
Portion: 8. Temp: 300ºF. Time: 25 mins.
Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.
Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography
Travel with Shanti & Peter Gowans this November for a trip of a lifetime.