Modes

Ingredients

• 2 large eggplants

• 1 cup butter (2 sticks)

• 1 1/2 cups yellow onions, medium dice

• 4 Roma tomatoes, chopped

• 2 teaspoons ground coriander

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1 inch piece of ginger, peeled and chopped

• 4 cloves garlic, peeled and chopped

• 1 teaspoon cayenne pepper

• 2 teaspoons salt

Instructions

Preheat and Roast the Eggplant

Preheat a Wolf Oven to 375°F on Convection Roast Mode. Halve the eggplants lengthwise, sprinkle with a little salt, and place them cut-side down on a parchment-lined sheet pan. Bake for 20 minutes or until tender.

Prepare the Eggplant

Peel and chop it roughly on a cutting board.

Cook the Base

Heat the butter in a medium skillet over medium heat. Sauté the onions until golden brown.

Combine and Cook

Stir in the tomatoes, eggplant, turmeric, garlic, ginger, coriander, salt, cayenne pepper, and garam masala. Mash mixture with a potato masher. Cook for 3 to 4 minutes, stirring occasionally.

Finish and Serve

Remove from heat and adjust seasoning to taste. Serve with garlic toast or breadsticks.