Eggplant Bhurtha

This is my favorite way to eat eggplant.  I did the whole Indian dinner tonight, with pork kebabs that were marinated in curry paste and buttermilk (didn't have any plain yogurt on hand) and then roasted under the broiler, and basmati rice and naan bread.  Sooooo tasty.  Once again, I can't say this recipe is an original of mine, although I did improve the directions over what I found on the internet recipe, and adapted it for those of us who don't keep whole spices and a spice grinder on hand!

Indian Eggplant - Bhurtha

1 eggplant

2 T. vegetable oil

1 medium onion, sliced

½ tsp. ground cumin

1 clove garlic, minced

1 tsp. chopped fresh ginger

1 14-oz. can tomatoes

1 tsp. curry powder

1/2 teaspoon salt

ground black pepper to taste

1/4 teaspoon cayenne pepper (opt.)

1/4 cup chopped fresh cilantro

Coat the outside of the eggplant with oil, and roast in 375° oven for 30 – 40 min.  Cut in half to help it cool, and then remove the skin and chop the flesh into cubes. While eggplant cools, heat the oil in the skillet and add onions, cumin, garlic, and ginger.  Once onions are soft, add the tomatoes and seasonings.  Add the eggplant, and then simmer for ~10 minutes to allow to reduce.   Garnish with cilantro, and serve with rice and naan bread.