Recipe by Starrynews
A nice spread. You can easily adjust the heat by varying the amount of cayenne pepper. It smells wonderful while simmering! I found this recipe in the Sunday paper. Serve warm with pita, naan, tortilla or pita chips!
Top Review by Studentchef
My family loves eggplant and they were on special this week. This was interesting for us, but also refreshing, because we always like trying something new and this did not disappoint. Next time I will double the recipe, so it will last longer.
- 2 eggplants, cubed
- 5 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper (to taste)
- 1 (14 1/2 ounce) canpetite diced tomatoes
- 1⁄2 cup water
- 1⁄3 cup fresh cilantro, chopped
- salt, to taste
Directions See How It's Made
- Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
- Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
- Stir eggplant and roast for an additional 5 minutes.
- Heat remaining oil in a skillet and add onion.
- Saute until onion is golden, then stir in garlic and ginger for just a moment.
- Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
- Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
- Simmer for 10 minutes, partially covered, before removing from heat.
- Stir in cilantro and salt, if desired.
- Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.