Instructions

1. Slice the eggplants in half lengthwise and place them on a baking sheet with the flat side facing down. Rub the purple skin with a thin layer of vegetable oil or ghee and slide the baking sheet into a preheated 400 degree Fahrenheit oven for 20 minutes or until the skins are wrinkled. Allow the eggplants halves to cool for 10 minutes before peeling away the wrinkled skins and chopping the flesh into 1-inch chunks.

2. Add the onion, garlic, ginger, chili paste and water to a blender and puree until smooth.

3. Heat the skillet or wok over medium-high heat for a couple of minutes before adding the vegetable oil or ghee.

4. Reduce the heat to medium and sprinkle the cumin seeds into the oils once it has heated and begun to sizzle.

5. Pour the puree mixture from the blender into the pan when the cumin seeds become fragrant and reach a dark brown color.

6. Stir the chopped tomato into the puree mixture in the skillet or wok after it has been cooking for about five minutes.

7. Mix in the chunks of eggplant, the water and a pinch of salt after the tomatoes have been cooking for seven minutes or all the moisture has evaporated. Reduce the heat to a low simmer and allow the dish to cook uncovered for 20 minutes.

8. Dust the cooked Indian eggplant dish with a few grinds of black pepper, the garam masala and some freshly chopped cilantro before serving.