Grilled Eggplant Masala With Onions

Grilled Eggplants Masala With Onions


Serving Size:4

Marinate for Eggplants:

15 small purple eggplants
1 packet of McCormick Original Buffalo Seasoning mix
1tbsp of ginger garlic paste
1tbsp of chillie powder
1tbsp of gram masala
1tbsp chicken curry powder

1tsp onion powder

1tbsp crushed chili flask

¼ tsp cinnamon powder

1tbsp curd

1tbsp ghee

½ tsp turmeric powder
4tbsp of lemon juice
1tsp of grounded pepper
2tbsp of olive oil
Salt to taste

Wash the eggplants well and slit them even without cut off the stem. The steam should be in tact. In a large bowl add all the marinate ingredient and whisk well. Add the eggplants and mix well and refrigerate overnight.

1/4 cup chopped red onions

1/4 cup shallots halved

1/4 cup pearl onions halved

2 green chillies quartered

1tsp mustard seeds

1tbsp ural dhal

1/2tsp cumin seeds

2tbsp crushed tomatoes

3 curry leaves

salt to taste

Preparation Methods:

Arrange the marinated eggplant on a non-stick tray and grill for 30 minutes at 350°C. Remove and keep aside.Heat a large non-stick wok once heated splutter the curry leaves,ural dhal,mustard and cumin seeds followed by the the chopped onions and green chillies with 1tsp salt.

Saute the onions till they brown slightly-then add the grilled eggplants and mix well. Let them cook with the onions for a about 10minutes. adjusted the level of salt and add 2tbsp crushed tomatoes. Once the tomatoes get well coated with the eggplants remove from flame and garnish with chopped coriander leaves.