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Ingredients
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Quantity
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Medium – sized eggplant
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1 (1 pound)
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Vegetable oil
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2 tbsp
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Onions – finely chopped
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¼ cup
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Salt
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1 tsp
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Garam masala
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1 tbsp
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Ripe tomato – coarsely chopped
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1 small
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Fresh coriander – finely chopped
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¼ cup
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Unflavored yoghurt
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1 cup
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Preheat the oven to 400. With the point of a sharp knife, make 5
or 6 inch deep evenly spaced slits in the eggplant and place it in a shallow
baking dish. Roast the eggplant in the middle of the oven for 45 minutes, or
until it is soft to the touch. Watch carefully for any signs of burning and
regulate the heat accordingly. Remove the eggplant from the oven and when it is
cool enough to handle, peel it and chop the pulp coarsely.
Meanwhile, in a heavy 8- to 10-inch skillet, heat the vegetable
oil over moderate heat until a light haze forms above it. Add the onions and
salt and, stirring constantly, cook for 7 or 8 minutes, or until they are soft
and golden brown. Watch carefully for any signs of burning, and regulate the
heat accordingly. Add the garam masala, tomato and coriander, and stir for 1 minute.
Still stirring, add the eggplant, and cook for 2 or 3 minutes longer.
