Ingredients

Let’s Cook!

• 1
  Blanch the tomato to remove the skin, then roughly chop. Chop the eggplant into bite-sized pieces.
• 2
  Place the eggplant on a heat-resistant dish, wrap in plastic wrap, then microwave for 3-4 minutes on high strength until tender. Discard any water.
• 3
  Heat vegetable oil into a pot, then sauté the onion until it becomes translucent and very tender, (taking care not to burn it).
• 4
  Add the garlic and ginger, lightly sauté. When aromatic, sprinkle in the ● ingredients, and sauté for 1 minute.
• 5
  Add the roughly chopped tomato, and sauté until the tomato softens and loses form. Add the eggplant from Step 2, lightly sauté and mix.
• 6
  Add the water and coconut milk and bring to a boil.
• 7
  Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened. Add salt and garam masala to taste.
• 8
  Transfer to a serving dish and garnish with cilantro.