by Zars Kitchen Admin

Don’t you love it when such deliciousness comes together so quickly… the oven does the work by softening the aubergine then it literally takes 20 mins to get on the table! All made in my gorgeous new @stellarkitchenware saucepans!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 Eggplants, whole
  • 4 tbsp Olive oil
  • 1 tsp Cumin seeds
  • 1 large Onion, diced into 1cm
  • 2 tsp Salt
  • 1 tsp Coriander powder
  • 0.5 tsp Cumin powder
  • 0.5 tsp Chilli powder
  • 1 tsp Sweet smoked paprika
  • 2 tsp Ketchup
  • 1 Tomato, diced
  • 1 Green chilli, finely chopped
  • 1 tsp Sugar
  • Small handful fresh Coriander


  1. Preheat the oven grill to 240C
  2. Pierce eggplants with a fork about 8 times all the way around then rub with 2 tbsp of oil
  3. Place the eggplants on a lined baking tray and grill until charred all over making sure to turn them regularly, mine took 45 mins for the skin to crackle and the aubergine to get soft inside
  4. Remove from the oven and cool, then peel away the skin and mash the eggplant slightly, use a knife to cut the flesh if needed
  5. In a frying pan on a low flame add the remaining oil then the cumin seeds, cook for 15 seconds until they start sizzling then immediately add the onions
  6. Cook the onions about 10 mins but do not let them colour or get too soft, they should still have a bite
  7. Add the salt, coriander, cumin, chilli powder and paprika, cook for 2 mins
  8. Add in the ketchup, then add the diced tomatoes and the green chilli, cook for 5 mins stirring
  9. Add the sugar and the fresh coriander, cook for 2 more mins then tip in the aubergine and mix until heated through
  10. Serve hot with rice, rotis or parathas and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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