Berinjelas assadas com bastante alho

Ingredientes

• 6 to 8 small baby eggplants
• 12 garlic cloves peeled
• 3 green chilies
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/8 teaspoon ground turmeric
• 1 tablespoon oil
• 1 teaspoon kosher salt

Modo de preparo

1. 1

   Wash and dry the baby eggplants. Make 2 vertical cross slits going almost 3/4th way down but not cutting the eggplant into pieces. Stuff the coriander-cumin powder in the eggplants, about ¼ teaspoon in each. Sprinkle the eggplants with some salt inside the slits and on the outside. Make a vertical slit in the green chilies.

2. 2

   Heat a medium pan on medium-high heat. Add oil and then line up the eggplants, whole garlic cloves and green chilies. Sprinkle the turmeric and any leftover coriander-cumin power on the eggplants. Cover the pan and cook for 5 minutes on low-medium heat.

3. 3

   Gently turn the eggplant and stir all the ingredients together. Cook for another 5 minutes. Check the eggplant on all the sides to make sure they are cooked through and soft on all sides. Depending on the size of the eggplant it make take a few minutes more or less for the eggplant to be fully done. Garlic and the green chillies should also be nicely roasted. Turn the heat off.

4. 4

   Enjoy with some hot roti's!