400 gram eggplant/Brinjal ( Small Eggplants are tasty)
Egg plant Masala( See recipe below)
2 tablespoons oil
Salt ( to taste)
¼ tsp Sugar ( Optional)
1 tablespoon tomato sauce
Method of preparation Eggplant Roast
Rinse the eggplant with water and cut into halves. Soak them in salt water to prevent turning brown color.
Heat up the wok with oil. Add Eggplant masala and stir-fry until aromatic, then follow by the eggplant( Squeeze the water from eggplant before adding).
(Continue to stir-fry until eggplant become soft but not overly soft. Add tomato sauce. Serve hot with bread/ paratha / Chappathi.
Eggplant Masala Preparation
5 dried red chilies (seeded and soaked to soften)( Depends on your taste)
5 fresh red chilies (seeded and sliced)
10 shallots (peeled and chopped)
4 cloves garlic (peeled and chopped)
2 tsp Garam Masala
2 tablespoons cooking oil
Method of preparation
use a mini food processor to blend well Egg plant masala ingredients . Heat up a wok with oil. As soon as the oil is heated, transfer the Egg plant masala paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the Egg plant masala or the oil separates from the Egg plant masala. Kept aside set aside.