Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 1 medium onion, chopped

  3. 1 (1 1/2 inch) piece of fresh ginger, peeled and coarsely chopped

  4. 3 cloves garlic, coarsely chopped

  5. 1/4 Tablespoon turmeric

  6. 1 green chili pepper, chopped

  7. 1 dried red chili

  8. 1 1/2 Tablespoons fresh cilantro, chopped

  9. 2 medium tomatoes, coarsely chopped

  10. 1 teaspoon salt, or to taste

  11. 1 teaspoon lemon juice

  12. 1 Tablespoon ground coriander

  13. 1/4 teaspoon ground cumin

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast 20-30 minutes or until eggplant is soft. {I cut mine in half, put water in the bottom of the pan and put in a 375 oven for 45 mins} After eggplant cools, peel and chop coarsely. Set aside.

  2. Place onion, ginger, and garlic in blender or food processor with 3 Tablespoons water. Puree to paste. Heat a {non-stick} pan over medium heat and add pureed mixture, along with tumeric. Saute, stirring frequently, about 5 minutes. When it begins to turn brown, add diced chili and 1 Tablespoon cilantro. Saute another minute and add chopped tomatoes.

  3. Lower heat and simmer 10 minutes, stirring occasionally. Add chopped eggplant, raise heat to medium and simmer 10-15 minutes, stirring occasionally. Season with salt, lemon juice, coriander and cumin;

  4. simmer another 5 minutes.

  5. Sprinkle with remaining chopped cilantro and serve with rice. Makes 6-8 servings.


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