This easy Smokey Eggplant Spiced Stirfry recipe is great way of having a carb clever accompaniment to protein for a Meal 5 option on Shazeats_Mandysway! It’s satisfying and paired with cauliflower rice and other roasted vegetables it keeps one feeling so full. The eggplant is studded with garlic and roasted on an open flame, and then stir-fried with aromatics for the most delicious smoky flavour. INGREDIENTS For Roasting: 1 large Eggplant 3 Garlic Cloves For the sauce: 1 tbsp Oil 1 tsp garlic 1 tsp ginger 1 Green Chilli, finely chopped 1 medium Onion, finely chopped 2 Tomatoes, finely chopped 1 tsp Red Chilli Powder 1 tsp Coriander Powder 1/2 teaspoon Turmeric Powder Salt to taste Roasted Eggplant Pulp 1 tablespoon Chopped Coriander INSTRUCTIONS Roasting: Cut each clove of garlic in half. Make 6 small slits in the eggplant and stuff the slits with the halved garlic cloves. Roast on an open flame for 8-10 minutes, turning the eggplant every 1-2 minutes to make sure its roasted well on all sides. The skin should be blistered completely and the eggplant should become really soft. You can prick it with a fork or knife to check if its cooked from inside. If not, roast for a few more minutes. Peeling: Once the eggplant is roasted, cover it with foil and set aside to cool for a few minutes. Peel the skin off and submerge it in water to get rid of any extra burnt bits. Remove it from the water, cut off the stem and chop it finely. Cooking: Heat oil in a pan and add after 30 seconds, add garlic, ginger, chopped chillies and onions. Stir fry till the onions are soft and add tomatoes, chilli powder, coriander powder, turmeric and salt. Mix well, and cover and cook till the tomatoes are soft and pulpy. Add the chopped eggplant and mix well. Cover and cook for another 3-4 minutes while stirring occasionally. Add chopped coriander, mix and serve hot. Eggplant in the oven: To roast in the oven, make slits in the eggplant, stuff the slits with garlic and rub a little oil all over. Roast in a 200C oven for 45-50 minutes.