Instructions

1. Wash the eggplant thoroughly and dry with a towel.
2. Rub the oil onto the eggplant throughout.
3. Hold the eggplant with its stem and cook it directly on the flame on all sides. Alternatively, it can be cooked in the oven at 250°C until the skin of the eggplant starts peeling off.
4. When cooled, peel the skin off. Make a mince of the eggplant with a knife and keep aside.
5. Heat oil in a pan. Add the cumin seeds and let them splutter.
6. Add the chopped onion and brown them. Add the chilli powder, ginger, cumin powder, coriander powder and salt. Fry for a couple of minutes, taking care not to burn the spices.
7. Add the minced eggplant and fry until all the ingredients are mixed together.
8. Garnish with the coriander leaves.