I love how the same food cooked in different ways can transport us to different parts around the world. The simple, beautiful eggplant can be featured in Italian caponata, French ratatouille, Mediterranean baba ganoush, or in this Indian dish I want to share with you.
My friend, Chika, gave me this recipe. Her mother is the master of cooking foods full of flavor, and producing them fast. Her mother laughed when we asked for measurements, so these are approximations based on our trials.
1 large eggplant, peeled
1 small onion, chopped
2 green chilies, chopped finely
2 cloves garlic
2 tsp grated ginger
1 tsp cumin
Salt and pepper
Garnish:
Yogurt
Fresh, chopped cilantro
Peel the eggplant and microwave for 2-3 minutes. Then smash (or blend in a blender/food processor) and set aside. In a warm pan, add oil, cumin (lots), finely minced or grated onion, garlic, green chilies, ginger, salt, and pepper. On low-med heat, once this mixture turns pink, add the eggplant. Simmer for 5-7 minutes or until all the flavors seem to be well incorporated. Taste and season accordingly. Turn off the fire, add 2 to 3 tablespoons of yogurt and finely chopped cilantro. More Cilantro and olive oil on top for garnish if you wish.