- 8 small Indian eggplants*
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 teaspoon chopped fresh ginger**
- 1 large tomato – peeled, seeded and diced
- 1 clove garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, or to taste
- ground black pepper to taste
- 1/4 cup chopped fresh cilantro
Heat the oven to 4oo degrees. Rub oil on the outside of the egg plant. Place in the oven for about 30-40 minutes- or until the flesh is soft and the skin is starting to get slightly charred. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the onion, ginger and garlic; cook and stir until tender. Be careful not to burn the garlic. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve over rice. ENJOY!
*You could substitute one large normal eggplant for the 8 small ones.
**We used spicy ginger, which really added a kick to the dish. Not sure we would recommend it unless you really like a STRONG ginger flavor…
Here’s a picture of the small Indian eggplants we found at the International supermarket:
Thanks to this site for the original recipe that we adapted.