Ingredients:

1. 1. 1 Large Eggplant/ Brinjal 150-200 gms
   2. 3 Tablespoons (Tbsp) EVOO
   3. Salt (1 Teaspoon <TSP> initially and more for seasoning the dish)
   4. 1½ Tsp Cumin
   5. 1 TBSP Garlic cloves, chopped
   6. ½ Cup or 100 g Sliced Onions (Red preferred)
   7. 2 TBSP (EITHER OF THE TWO)
      1. ‘TANDOORI MARINADE’
      2. ‘BHUNA MASALA’
   8. ¼ Cup Water/ Stock
   9. 1 Tbsp Chopped Coriander

   Procedure

   1. Make slits on the Eggplant across its length
   2. Add a tsp of salt and 1 TBSP of oil to it. Rub well, and cover the entire Egg Plant
   3. Roast the Eggplant evenly on a BBQ or over a Gas Stove. Ensure that the skins get charred, this takes about 10-15 mins
   4. wrap the Charred eggplant in an aluminum foil and place near the coals for 20 mins, or in a fan-forced oven for 20 mins at 180 degrees
   5. Take the eggplant off the colas (or oven) and let it cool completely (Inside the aluminum foil)
   6. Take the Eggplant off the foil and chop it into smaller pieces
   7. In a pan, toast cumin for a few mins
   8. Add 2 TBSP EVOO and fry a little
   9. Add Garlic and fry until golden brown
   10. Add Onions and cook until they’re transparent, add salt and cook again for 4-5 minutes or until slightly brown
   11. Add the ‘Tandoori Marinade’ or the ‘Bhuna Masala’ and roast well on a medium flame
   12. Deglaze the pan with some water or stock and season with more salt if needed
   13. Cook for a further 5 mins and add in the chopped, roasted eggplant
   14. Cook the dish on a medium heat for 2-3 mins, until the eggplant and the spice blend has been completely combined
   15. Finish off the dish with chopped fresh Coriander
   16. Serves- 3-4 People