2 medium eggplants
1 medium onion, chopped
2 small tomatoes, diced
2-3 cloves of garlic, minceed
1 piece of ginger, peeled and minced (or use ginger grinder)
Salt/pepper
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon garam masal (optional)
Pinch of whole cumin (optional)
2-3 tablespoon olive oil
1. Place oiled eggplants the baking sheet and bake for 40-50 minutes on 400 F. Turn eggplants several times to bake completely (eggplants will collapsed and slightly "burnt"). Take out from oven and let them cool down. When they are cool remove the outer skin and mash the eggplants well with a fork. Keep all the juices.
2. In large skillet/Duch oven heat the oil and add cloves and after 20-30 seconds add onions. Stir onions until soft and golden brown on medium heat, 5-10 minutes.
3. Add the garlic, ginger and all spices.
4. After 5 minutes add tomatoes and stir often to prevent burning
5. Add mashed eggplants and juices to the skillet containing spice onions and tomato mixture. Mix well and serve with brown rice.
6 servings
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