India Spiced Eggplant (Aubergine)

• 2
  
  lbs eggplants
  
• 2
  
  tablespoons salad oil
  
• ¹⁄₂
  
  teaspoon cumin seed
  
• 1
  
  tablespoon fresh ginger, minced
  
• 1
  
  medium red onion
  
• 1
  
  teaspoon turmeric
  
• ¹⁄₂
  
  green pepper
  
• 2
  
  teaspoons ground coriander
  
• 1
  
  teaspoon ground cumin
  
• 1
  
  teaspoon paprika
  
• 1
  
  teaspoon salt
  
• ¹⁄₄
  
  teaspoon black pepper
  
• 1
  
  large tomatoes
  
• ¹⁄₄
  
  cup water
  
• ¹⁄₄
  
  cup fresh cilantro, chopped
  

directions

• Place whole eggplant in a shallow pan and bake in a 400. oven until very soft, about 50 minutes.
• Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100% for 18-20 minutes.
• Cool slightly.
• Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin.
• Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1-inch cubes.).
• Set in a colander to drain.
• Coarsely slice red onion.
• Mince ginger.
• Heat oil in a wide frying pan over medium heat.
• dd cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
• Coarsely chop tomato and seeded green pepper.
• Add to onion mixture along with turmeric, coriander, ground cumin, paprika, salt, and pepper.
• Cook, stirring occasionally, for 5 minutes.
• Add water and bring to a simmer.
• Reduce heat to low and simmer for 10 minutes.
• Stir in chopped eggplant and cook for 5 minutes just to heat through and blend flavors. Just before serving, stir in coarsely chopped cilantro.