Indian Eggplant Bharta

Recipe Instructions Roast, broil or grill the eggplants, then peel them. Chop the eggplant pulp fine with a knife or in a food processor. Heat the oil in a large skillet. Add the onion and cook over medium heat until it begins to brown, 7 minutes. Add the jalapeños, ginger and garlic and cook for 30 seconds, stirring. Stir in the coriander, cumin and turmeric, followed by the tomatoes. Bring to a simmer and cook over medium heat until thickened, 7 minutes. Add the eggplant, salt and cayenne pepper to taste and cook, stirring often, until the mixture is thick, 5 to 10 minutes. Taste and adjust seasoning. Serve the eggplant hot, cold or at room temperature, spooned into a shallow bowl and sprinkled with cilantro. This recipe yields 4 to 6 servings. Each of 6 servings: 112 calories; 207 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 2 grams protein; 4.91 grams fiber.