Ingredients:
1 medium eggplant
1 cup green peas, fresh or frozen
1 onion, chopped
3 cloves garlic, minced
1 14oz. can of chopped tomatoes
1/2 tsp red chili powder
2 tsp Garam Masala powder or curry powder
2 tsp turmeric powder
3 tbsp vegetable oil
Salt to taste
Sour cream or plain yogurt
Lime wedge
Directions:
1. Preheat the oven to 400 degrees. Brush the whole eggplant with vegetable oil and bake for about 30-40 minutes or until soft. Let cool.
2. In a large pan, saute the onion. After about 5 minutes, add the garlic and cook together for 1-2 minutes.
3. Then, add the spices, peas, and chopped tomatoes and mix together. Cook together for about 5 minutes on medium heat.
4. In a small bowl, mash together the inside of the baked eggplant. Add the mashed eggplant to the tomato mixture. Cook together for about 5-10 minutes.
5. Adjust the spices. If you want it to be more liquidy, add some vegetable broth to the mixture and let cook more.
6. Serve on top of brown rice with sour cream and a lime wedge!
