Instructions

Instructions are for 3 servings. Please modify as needed.

1. Make a few small slits in the eggplant and stuff the slits with the garlic cloves.
2. Roast the eggplant over open flame on the stove (if you have a gas stove) or in the oven for about 10-15 minutes. Turn often to make sure it's thoroughly roasted. When it's roasted on all sides, cover with foil and let cool.
3. When the eggplant has cooled, peel the skin off and chop roughly until you get a mash.
4. Heat the ghee in a saucepan and add onion. Season with salt. Once the onions are slightly browned, add chopped green chili pepper and chopped tomatoes.
5. Season with turmeric and chili powder. Cook for 5 minutes or until the tomatoes begin to break down. Add water if needed, but only a little.
6. Add eggplant mash, season with salt and cook for another 2-3 minutes with the lid on.
7. Garnish with butter and fresh cilantro.

About this recipe

This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.

Chef's notes

Sahil recommends to roast the eggplant on the stove instead of in the oven. That particular smoky flavor cannot be obtained by roasting in the oven. However, if you have a coal grill at hand, that is the best way to do it.

Serving tip!

If you want the full Indian experience, serve this dish with our delicious Keto Naan bread with melted garlic butter. If you want to combine with Mexican, pair it with our low-carb tortillas.

Keto Naan bread with melted garlic butter

Low-carb tortillas