- 1 medium onion
- Ginger (small piece, around 15gr)
- 2 big aubergines/ eggplants
- 2 tablespoons of tomato pure
- 2 tablespoons of coconut oil
- 2 tablespoons of olive oil
- Turmeric 1 teaspoon
- Garlic Powder 2 teaspoons
- Black pepper 1 teaspoon
- 7 cardamoms
- Cayenne Pepper 1 teaspoon
- Cumin 1 teaspoon
- sea salt.
Roast the aubergines in the oven at 220o C for 45 minutes.
Scoop the aubergine meat out and chop it in a food processor (or if you don't have a food processor you can chop the aubergine into very small bits). Separately chop the onion and ginger.
In a frying pan add the coconut oil and fry the cardamom seeds until they start to crackle. Then add the onion and ginger and let them golden. Spoon the tomato pure in and stir. Next add the aubergine pure, the olive oil and the seasoning.
Cook basmati rice in another saucepan and serve the aubergine Bhurtha over a rice bed.
