This CRAZY tasty Eggplant Masala Recipe is AUBERGENIUS

By Yeung Man Cooking · 50 min

Ingredients

Instructions

1. Finely chop the garlic, ginger, long green chili and white onion.
2. Chop the red onion, red bell pepper and green bell pepper into bite-sized pieces.
3. Quarter the roma tomatoes. Stem the baby eggplants and halve them.
4. Heat a sauté pan over medium-high heat. Add the avocado oil, then the eggplant, and sauté for 4-5 minutes. Add the red onion and both bell peppers, sauté 4-5 minutes more, then set aside.
5. Add the chili oil to the pan and reduce to medium. Add the cumin seeds, coriander seeds and dried chili peppers and fry for about 1 minute.
6. Add the onions and sauté 2-3 minutes. Add the garlic, ginger and green chili and sauté 2-3 minutes more. Add the turmeric, chili powder, cayenne, garam masala and salt, and sauté 1-2 minutes.
7. Add 1/4 cup water, stir and cook about 2 minutes. Add the tomato purée and cook 1-2 minutes more. Add the roma tomatoes and the reserved sautéed vegetables, and stir well.
8. Add 1/3 cup water and stir well. Cover and cook on low for 10 minutes. Stir in the coconut cream and cook 1 minute more.
9. Plate and garnish with fresh cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionGingerTomatoBell pepperRed onionEggplantCoconut cream