Spicy Mashed Aubergine with Peas



  • 1 – 2   medium sized aubergine/ brinjal/ eggplant
  • 1 cup shelled peas
  • 1 large onion chopped
  • 1 large tomato chopped
  • 1-2 garlic cloves chopped
  • 2 tbsps of chopped parsley
  • Cooking oil
  • Salt  as per taste
  • ½ tsp chilli powder


  • Dry roast the aubergines over an open flame.
  • Peel the singed skin, wash the mass inside with water and transfer to a dish.
  • Heat oil in a wok, add chopped onion and garlic. Sauté.
  • Next add chopped tomatoes and chopped chillis.
  • Add salt and chili powder. Sauté.
  • Now add the brinjal flesh and mix it  thoroughly with the rest of the ingredients.
  • Now add the peas.
  • Blend thoroughly.
  • Garnish with chopped parsley.
  • Serve with flat bread / chapatti