Ingredients:
2 lbs eggplants ( 2 small ones or 1 large)
2 tablespoons salad oil
1/2 teaspoon cumin seeds
1 tablespoon fresh ginger, minced
1 medium red onions, coarsely sliced
1 teaspoon turmeric
1/2 green peppers, seeded and coarsely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1 large tomatoes, peeled and chopped
1/4 cup water
1/4 cup fresh coriander, coarsely chopped ( cilantro)
Directions:
Place whole eggplant in a shallow pan and bake in a 400-degree oven until very soft (about 50 minutes). Cool slightly. Cut a slit in eggplant and scoop out pulp; discard large seed packets, skin, and stem. Coarsely chop pulp; place in a colander to drain.
Heat oil in a wide frying pan over medium heat.
Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato. Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
Just before serving, stir in coriander.
Servings: 6
Time preparation: 0 min.
Time total: 60 min.