Step-by-Step Instructions

1. 1.Prepare Eggplant and Tomatoes

   Cut the eggplant in half lengthwise. Core the tomatoes and cut them in half.

2. 2.Cook Vegetables in Oil

   Heat 2 tablespoons of oil in a pan over medium flame. Place the eggplant halves skin-side up and tomato halves cut-side down in the pan.

3. 3.First Cook

   Add 6-7 cloves of garlic to the pan. Cover with a lid and cook for 5 minutes.

4. 4.Second Cook

   After 5 minutes, flip the eggplant and tomatoes. Cover again and cook for another 5 minutes until all vegetables are tender.

5. 5.Rest

   Turn off the flame, keep the pan covered, and let the vegetables rest for 10 minutes. This helps in steaming them further and making them easier to peel.

6. 6.Prepare for Mashing

   Remove the skin from the cooked tomatoes. Carefully peel the skin off the eggplant.

7. 7.Mash Vegetables

   Using a fork or masher, mash the cooked eggplant, tomatoes, and garlic directly in the pan until well combined and smooth.

8. 8.Season and Add Fresh Ingredients

   Transfer the mashed mixture to a bowl. Add 1/2 tablespoon of salt, 2 tablespoons of sliced onion, and 2 tablespoons of chopped coriander leaves.

9. 9.Mix and Serve

   Mix all the ingredients thoroughly with a fork until everything is well incorporated. Serve hot with roti or bread.