This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature.
Serve with brown basmati rice and naan.
Prick eggplants all over with a fork.
Cut open and let cool.
Scrape the flesh onto a cutting board and chop.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes.
Add garlic, ginger and jalapeno; cook until starting to soften, about 2 minutes.
Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes.
Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes.
Add the chopped eggplant, cilantro, lemon juice and garam masala.
Cook, stirring, until heated through, about 3 minutes more.
Tips
To make ahead: Refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
