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3 medium eggplants
2 tablespoons oil
1 heaping teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 large onion (2 cups diced)
1 2-inch ginger root, minced
8 cloves garlic
2 medium tomatoes, or 1 cup
1-4 hot peppers chopped
1 teaspoon red chile powder or cayenne
1 tablespoon salt
Poke holes in eggpoants to release steam, broil at 500% for
30 minutes, turning once. Remove and cool for 15 minutes
before removing the skin with a sharp knife. Place roasted
eggplant flesh in a bowl, should get about 4 cups.
Heat oil over medium-high heat in deep pan.
Add the cumin and cook until it sizzles, about 30 sec.
Add the coriander and turmeric, mix & cook for 30 sec.
Add the onion and brown for two minutes.
Add the ginger root and garlic and cook for 2 more minutes.
Add the tomatoes and chiles, cook for 3 minutes.
Add the eggplant and cook for another 5 minutes.
Add red chile powder and salt,.
Blend with immersion blender, depending on desired texture.
Garnish with cilantro.
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