Producer: Priyanka Das Editor: Sujata Singh
1 eggplant 2-3 eggs 1 onion 2 tomatoes, puréed 4-5 garlic cloves, minced 1 green chilli or half green capsicum 1 tbsp chopped coriander 1 tsp red chilli powder 1 tsp cumin powder Salt as per taste 1-2 tsp olive oil
Start by roasting the eggplant on a stove, until it’s charred on all sides. This will take roughly 10-15 minutes.
On the other hand, make a sauce by sautéing onion, garlic, green chilies, then add the tomato purée and cook for a minute.
Now add the spices and let the sauce thicken.
Next, add the pealed and chopped smoked eggplant and mix it well.
Make small dents in the sauce and add the eggs to it.
Garnish with coriander leaves. Cover and cook for 5 minutes.
Serve hot as is, or with a slice of toast or chapati.