A flavorful and aromatic dish featuring tender eggplant infused with a blend of Indian spices.
Preheat your oven to 400°F (200°C). Place the eggplants on a baking tray and roast until very soft, about 50 minutes.
Roasting the eggplants whole helps retain their natural moisture and enhances their flavor.
Once roasted, let the eggplants cool slightly. Cut them open and scoop out the pulp, discarding the skin and seeds. Chop the pulp coarsely and let it drain in a colander.
Draining the eggplant pulp removes excess moisture, ensuring a better texture for the dish.
Heat oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Toasting the cumin seeds releases their aromatic oils, enhancing the dish's flavor.
Add the ginger and onion to the pan. Cook, stirring occasionally, until the onion is soft and translucent.
Cooking the onion until translucent ensures a sweet and mild flavor.
Stir in the turmeric, green bell pepper, ground coriander, ground cumin, paprika, salt, and black pepper. Cook for a minute to toast the spices.
Toasting the spices briefly enhances their flavors and aroma.
Add the tomatoes to the pan and cook, stirring occasionally, until they release their juices, about 5 minutes.
Using ripe tomatoes ensures a rich and flavorful base for the dish.
Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the prepared eggplant pulp and cook for another 5 minutes to heat through and blend the flavors.
Stir gently to avoid breaking the eggplant pulp too much, preserving some texture.
Just before serving, sprinkle the dish with fresh coriander. Serve warm with your choice of bread or rice.
Adding fresh coriander at the end provides a burst of freshness to the dish.
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