- Servings: 6
3 medium-large eggplants (~2-3 lbs)
3 Tbsp vegetable oil, ghee, or coconut oil
2 tsp cumin seeds
2 tsp minced garlic
2 Tbsp peeled and minced ginger
2 cups finely-chopped onions
2 cups finely-chopped tomatoes
1 cup packed finely-chopped cilantro (leaves and stems), plus a few spoonfuls for garnish
4 jalapeno peppers, split
2 tsp paprika
2 tsp dried fenugreek leaves
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 cup cream
1 tsp salt, or to taste
Pierce the eggplants a few times with a fork or knife, and place on a pan underneath the broiler. Broil, turning a few times, until they're totally collapsed (~30-40 minutes). Let cool, and then peel and mash until smooth. Set aside.
Heat the oil in a pot over a high heat. Add the cumin seeds, and cook until they sizzle (just a few seconds). Add the garlic and ginger, stir, and then add the onions and cook until golden, ~5-7 minutes. Add the tomatoes, cilantro, and peppers, and cook until the tomatoes release their liquid and it cooks off, ~10 minutes. Add the spices, stir for a minute to toast them, then add the reserved eggplant.
Reduce the heat to medium-low, and cook for 15-20 minutes, stirring occasionally. Add the cream, and cook another 5 minutes to blend the flavors. Adjust salt to taste, and serve sprinkled with additional cilantro for garnish.