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Coconut Eggplant Bharta

Emily Malone
  • minutes
  • Serves

INGREDIENTS

2

eggplants, halved and roasted

1 tbsp

coconut oil

1

medium onion, diced

1 tsp

whole cumin seed

1 tsp

garam masala

1/2 14 ounce can

light coconut milk

1 1/2 tbsp

tomato paste

1 cup

frozen peas

1/2 tsp

minced garlic

1/8 tsp

cayenne pepper

3/4 tsp

kosher salt

brown rice (optional)