• 1 large eggplant
• 2 Tbsp olive oil
• 1 tsp cumin seeds
• 1 medium onion - thinly sliced
• 1 Tbsp ginger garlic paste
• 1 Tbsp curry powder
• 1 tomato - diced
• 1/2 cup plain yogurt
• 1 jalapeno chile pepper - cleaned and finely diced
• 1 tsp salt
• 1/4 bunch cilantro - finely chopped

1. Place eggplant on sheet and bake 20-30 min in preheated 450 deg oven until tender. Remove, cool, peel, and chop.
2. Heat oil in medium skillet. Mix in cumin seeds and onion. Stir and cook until onion is tender.
3. Add ginger garlic paste, curry powder, and tomato and cook about 1 min. Stir in yogurt. Mix in eggplant, jalapeno pepper, and salt. Cover and cook 10 minutes. Remove cover and continue cooking over low heat for 5 minutes.
4. Serve as side dish or over rice and garnish with cilantro.

Serves: 4         Total cook time: 50 min.
Source: All Recipes