10-12 baby eggplant
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chaat masala
salt to taste
For the gravy
3-4 cloves of garlic (minced)
1 big red onion (finely chopped)
1/4 cup tomato puree
1/4 cup coconut milk
chopped cilantro leaves for garnish
Oil as required
Wash & dry the baby eggplant. Cut into four pieces.
Mix together all the dry spices & salt. Coat the eggplant pieces with 3/4 of the spices & 1 tbsp of oil.
Bake in a 425F pre-heated oven for 20 - 25 mins.
Meanwhile prepare the gravy - Heat 1 tbsp oil in a pan. Saute the garlic for 2-3 mins. Add the chopped onions & saute till light golden. Add the rest of the dry spices & saute for a few more mins.
Add the tomato puree & cook till the oil separates from the masala.
Add the baked eggplant & coat with the masala.
Mix the coconut milk with 1/4 cup water & add to the masala.
Cook till the gravy thickens & garnish with chopped cilantro.
Serve with chappathi/paratha.