Ingredients
1 large or several smaller eggplant (aubergine), around 750 g
6 cloves garlic (whole)
6 cloves garlic (chopped)
2 tablespoons cooking oil
1/4 cup grated fresh ginger
2 green chilis, thinly sliced
1 large red onion, chopped
2 large tomatoes, chopped
1/2 teaspoon red chili powder
1 teaspoon coriander powder
3/4 teaspoon salt
2 tablespoons chopped cilantro (coriander leaves)
Instructions
Place 1 tablespoon of oil, chopped garlic, ginger, chilis, onion, coriander powder, and chili powder in a crock pot (slow cooker) on high for 2 hours.
Chop the eggplant into 2 cm cubes and place in a baking pan along with the 6 whole cloves of garlic. Toss with 1 tablespoon of cooking oil until all pieces are covered. Roast at 200C for 20 minutes, turning the eggplant over about half-way. Alternatively, roast the eggplant in a covered heavy-based saucepan over medium heat for 20 minutes, stirring occasionally.
Remove the roasted garlic cloves and chop roughly.
Add the eggplant, roasted garlic, tomato, and salt to the crock pot and cook for 6 hours on medium.
Stir in the chopped cilantro and serve.