ingredients 1 large EGGPLANT (roasted) 1 med/lg ONION (chopped 3-4 cloves GARLIC (finely chopped) 1 hot PEPPER (finely chopped) 1 14 oz can diced TOMATOES (or 2 fresh tomatoes) 1 cup rough chopped CILANTRO (coriander leaves) 1 tsp MUSTARD SEEDS 1 tsp CUMIN SEEDS 1 tsp CORIANDER POWDER ½ tsp TURMERIC ½ tsp GARAM MASALA 5-6 Tbsp OLIVE OIL
directions: Slice the eggplant lengthwise down the middle into two halves, brush all surfaces with olive oil, place on a baking pan flat side down, and bake at 400 degrees F for 30 minutes. Remove from oven. The eggplant will be very hot, so set aside to cool. In a skillet, heat olive oil on medium high heat. Add mustard and cumin seeds and cook 20-30 seconds—not too long or they will overcook. A pinch of asafoetida can be added as well, if desired. When cumin seeds begin to open, add onions and sauté for a couple of minutes. Add garlic and hot pepper and continue sautéing. Add coriander and turmeric powder and mix well. I like to go light on the spices, but feel free to add more if desired. If you like a spicier dish, add 1 tsp of chili powder. I take it easy on the spices to avoid overpowering the flavor of the eggplant. Add salt to taste and continue cooking a couple more minutes. Stir in tomatoes, reduce heat, and simmer 4-5 minutes. While tomatoes simmer, return to the eggplant. At this point the roasted eggplant will be much easier to handle (although it may still be hot, so use care). Using a spoon, the meat of the eggplant can be easily scooped away from the skin. Discard the skin. Roughly chopped the eggplant and add to the skillet, mixing well with the tomato mixture. Cook for 3-4 minutes and then add garam masala. Mix and continue cooking another couple of minutes. Add 1 cup of chopped cilantro (coriander leaves). Mix and remove from heat. And that's it. Bon appétit!