1. First, roast the eggplant. Put the oven at 450 degrees. Pierce the eggplants with a fork about ten times each. Cover lightly in oil and a pinch of salt. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes. 2. Allow eggplant to cool enough to handle. Remove the outer skin and either mash completely, or use one of those dicer machines and dice fine. 3. In a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet. 4. Either way, add the onion'/garlic and saute until golden. If using my spice mix, add to diced tomatoes and ketchup and mix in a cup. 5. Add tomato spice mix and cook 2 min on medium-low. 6. Add chopped/mashed eggplant and a teaspoon of water IF needed (you want a thick sauce). Add green onions and 1/2 the cilantro. 7. Cook on medium low for 10 min, stir occasionally. 8. Taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed. 9. Add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor. 10. Serve over basmati rice or with naan bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
