Eggplant Chutney paired with naan bread and yogurt.
Ingredients:
1 large eggplant
1 tbsp. ginger garlic paste
1 onion
½ cup tomato paste
1 tsp. cumin
¼ tsp. red chili powder (depending on spiciness)
1 tsp. paprika powder (optional)
Catalina sauce
Preparation:
1. Cut the eggplant into small cubes and let soak in water.
2. In a pan, take some olive oil and sauté the onions. Add some salt so that the onions can cook in its own juice.
3. Add cumin, chili powder and ginger garlic paste and Fry.
4. Add in eggplant. Then add ½ cup water and cook on low heat. Bring to boil.
5. Add paprika powder and tomato paste and a splash of Catalina sauce. Cook until done.
6. When done, while still warm, mash eggplant. Add salt (if necessary).
