Eggplant, 1.5 - 2 pounds
4-5 T. vegetable oil
1 c. onions, minced
ginger, 1"x2" piece, peeled and grated or minced (may be placed in food processor with garlic and onion)
3-4 cloves garlic, minced
1 can petite diced tomatoes
1/2 T. ground cumin
1/2 T. ground coriander
1/4 t. turmeric
1/8 - 1/4 t. cayenne pepper
3/4 t. salt
2-3 T. fresh cilantro, chopped
1 t. lemon juice

1. Preheat oven to 450° F. or to broil
2. Slice the eggplant in half lengthwise, score the face of each half with a knife, brush or drizzle with vegetable oil
3. If baking, place the eggplant face up on a baking sheet; if grilling, place the eggplant face down over medium heat; if broiling, place the eggplant face up until lightly browned
4. Cook for 40-50 minutes or until eggplant is soft; smaller eggplants will take less time
5. Remove from heat and allow to cool. Scoop out the flesh and chop coarsely. Discard the skin
6. Heat the oil in a fry pan over medium-high heat
7. Add the onions and sauté, stirring frequently until the onions turn brown
8. Add the ginger and garlic. Stir for one minute and then add the tomatoes
9. Cook stirring constantly for 3-5 minutes, until the mixture is slightly reduced
10. Stir in the cumin, coriander, turmeric, cayenne and salt
11. Add the chopped eggplant
12. Reduce the heat to medium and cook for 10-15 minutes
13. Stir in the fresh cilantro and the lemon juice
14. Serve hot