Ingredients
| 3 | md. eggplants | | 2 tbsp. | oil (to coat eggplant) | | 4 tbsp. | olive oil | | 1 tbsp. | whole cumin seeds | | 6 cloves | of garlic, minced | | 1/4 | inch piece of ginger, minced | | 1 | md. onion, diced small | | 2 | green chilies, seeded and diced small | | 3 | roma tomatoes, diced | | 1 tsp. | ground turmeric | | 1 tsp. | ground cumin | | 1 tsp. | ground coriander | | 1 tsp. | ground garam masala | | chopped cilantro, to taste | | a squeeze of lemon, to taste | | salt, to taste | | frozen green peas, optional |
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Instructions
Preheat your oven to 500°F.
Rub oil over the eggplant to evenly coat and place on a sheet pan. Roast the whole eggplants in the oven for about 20 minutes or until dark and charred. We want it to impart a nice smoky flavor.
Preheat a large sauté pan over medium high heat. Add the oil and whole cumin seeds and cook for 30 seconds or until aromatic. Add the garlic, ginger and onions and sauté for 5-10 minutes. Add the chilies and tomatoes and cook for 5 minutes. Now add the ground spices and cook for 5 more minutes. Peel the roasted eggplant with your fingers and discard the skin. Roughly chop the eggplant into small pieces and add it to the sautéing mixture and stir until everything becomes homogeneous. Add the chopped cilantro, a squeeze of lemon and salt (to taste).
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