How to make it

  • Preheat oven to 350 degrees.
  • Halve each eggplant, cut cross-slits in the flesh, salt and pepper, roast for 1 hour then scoop flesh from skin and reserve in a bowl.
  • Melt 3T butter to large soup pot.
  • Add onion, salt, pepper, saute for 5 minutes.
  • Add cumin, coriander, turmeric, chilli powder and saute for 5 minutes.
  • Add ginger, saute until fragrant.
  • Add serano, peas, and tomatoes, stirring through each time.
  • Add the eggplant, stir through, pour in 1 cup of water, cover and cook for ten minutes.
  • Uncover and cook for 5 more minutes, adding three T of butter to the mix.

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