- 1 large eggplant
- two medium tomatoes chopped in small cubes
- loosely chopped cilantro
- 1/2 cup green onions (scallions)
- 1 tbs grated ginger
- 1.5 tbs grated garlic
- 1 tsp whole jeera (cumin seeds)
- 1 tsp ground jeera (cumin seeds) powder
- salt to taste
- 1 tbs finely minced green chillies (add more if you like it spicy)
- 1 tsp ground coriander seeds powder
- 1 tsp turmeric powder
1) Chop tomatoes and scallions and set aside
2) begin grilling the eggplant whole over your range on medium heat. The goal is to roast it completely. Traditionally its roasted over an open flame in India. You can use your range or grill. Continue grilling the eggplant side-to-side, top-bottom. This took me 15 minutes. This is important to get a "smoky" taste. I didn't roast it completely through, but thats okay, you'll have a chance to cook it through in a bit.
3) let the eggplant cool enough so you can peel off the skin. Then chop the pulp in small cubes.
4) heat 1tbs of oil, add whole jeera, ginger, chillies and garlic...after a minute, add the chopped roasted eggplant
5) toss and turn until its all cooked. add in 1 tsp of turmeric powder as you're tossing.
6) fold in tomatoes. Add in coriander seeds powder, salt and ground jeera powder. Let it simmer for 5 minutes, not too long.
7) fold in 1/4 cup of scallions, turn off the stove. If eggplant isn't cooked to your liking, then cook for an additional 3-4 minutes.
8) Sprinkle loosely chopped fresh cilantro and few more chopped scallions