Description
This Eggplant Macaroni is a delicious cultural mix of two cuisines.
Ingredients
Scale
- 1 cup macaroni, boiled
- 1 medium sized eggplant
- 1 ripe tomato, finely chopped
- 1 clove of garlic, crushed
- onion, diced
- yellow pepper, finely chopped
- cup of green peas
- teaspoon basil leaves
- teaspoon paprika
- 5–6 fresh mint leaves
- 2 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Roast the eggplant by putting it directly on the flame of a stove. Do so evenly for all parts till the skin turns black and begins to flake easily.
- Put it in a pot of cold water and leave for a few minutes. You will notice that the skin begins to drop off. Remove all the skin and mash the inside of the eggplant. Keep aside to cool
- Heat oil in a pan. Add the garlic and onions and sauté till onions are golden brown.
- Add the rest of the ingredients, except the macaroni and the eggplant.
- Cover and cook till the tomatoes are tender.
- Add the eggplant, along with ¼ cup water and cover to cook for another 4-5 minutes.
- Once the eggplant is tender, mash and blend all the ingredients well and sauté on high heat for a few minutes.
- Remove from heat, mix in the macaroni and serve hot.
- Prep Time: 10 mins
- Cook Time: 20 mins