Summer's here and a neighbor gives me a HUGE bag of organic eggplant she proudly harvested from her garden. I do not like eggplant. In fact when I was younger, it's the one vegetable I avoided in Pinakbet (a popular Filipino mixed vegetable dish my Dad loved). I was determined though to make good use of vegetables given to me. At the organic center where I work, we sell Tasty Bite's Punjab Eggplant. I looked at the ingredients and kind of worked out how it was made and added my own twists. Now, I find myself buying eggplant just to make this dish. It's that good!
oil for brushing on the eggplants
butter for sauteing
1 t grated ginger
1 small onion chopped
1-2 cloves garlic crushed
½ t turmeric
1 t cumin
½ t coriander
½ cup crushed tomatoes (I use half a box of Italian tomatoes)
salt and pepper to taste
chili or cayenne pepper (optional)
chopped fresh cilantro for topping (cilantro is not usually available in Japan so I usually make this dish without but it's wonderful if you have access to cilantro!)
Brush eggplants with oil. Roast for 30 minutes in the oven (roast or broil setting). Cool and peel off skin and discard. Chop up eggplants. Heat pan/pot, melt butter. Fry up onions, garlic and ginger in butter. Add the spices. Add the tomatoes. Season with salt and pepper. Simmer. If you have a Thermos Shuttle Chef, leave the pot inside until ready to serve.