- 2 large eggplants (baigan)
- 1 bunch scallions, thinly sliced
- 2 medium Roma or plum tomatoes, ½ inch diced
- 3 garlic cloves, finely chopped
- 1 jalapeno or serrano chili, finely chopped
- 3 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
- 1 teaspoon garam masala
- 1 teaspoon salt or taste
- ¼ cup regular yogurt (optional)
- 3 tablespoons chopped cilantro, for garnish
- Pre-heat oven to 400 degrees. Line a large baking pan with parchment paper or aluminum foil sprayed with non-stick spray.
- Wash and cut eggplants in half. Arrange them on baking pan cut side down, leaving some space in between. Roast the eggplants until tender, about 30 to 35 minutes.
- Let eggplants cool for few minutes. Scoop out the pulp from eggplants, discarding the seeds. Cut the pulp in small pieces or mash with a potato masher.
- Heat oil in a frying pan or a wok until shimmering, 2 to 3 minutes. Add cumin seeds and let it sizzle. Add garlic and sauté it until light golden brown, 2 minutes. Add scallions, green chili, all dry spices and sauté them for 2 to 3 minutes. Next add tomato and sauté until the mixture is almost dry, 2 to 3 minutes.
- Add eggplant pulp, season with salt and stir everything. Cover the pan or wok and let eggplant cook for 7 to 10 minutes to blend all the flavors, stirring occasinally. If you want to add yogurt, add at this point, and let it warm through with eggplant for a minute.
- Garnish with cilantro and serve warm with Nan or Paratha. Can also be served as a dip.