Spicy Indian Eggplant Spread

* Time 30 minutes
* Serves 6


Ingredients

* 2 med eggplants trimmed and cut into 1/2 inch cubes
* 5 tbs vegetable oil (I did not use oil…I used water to saute and didn’t put oil on the eggplant when I roasted it)
* 1 large onion cut medium dice
* 2 large cloves garlic minced
* 2 tbs minced fresh ginger
* 1 tbs garam masala ( Indian spice mix )
* 2 tsp ground cumin
* 1/4 tsp cayenne pepper
* 1, 14.5 oz can petite diced tomatoes, drained
* 1/3 cup fresh chopped cilantro
* 1/2 cup water


How to make it

* Toss eggplant with 3 Tbs oil and place eggplant cubes, single layer on baking sheet with rim
* Raost 400F about 20 mins or golden, turning occasionally
* Saute onions in remaining oil in skillet until golden, add garlic ,ginger and cook and stir 1 minutes or so
* Add remaining spices and cook 30 seconds
* Add tomatoes, eggplant and 1/2 cup water
* Simmer partially covered to blend flavors about 10 mins
* Remove from heat, stir in cilantro.
* taste and correct seasonings
* Briefly pulse in food processor
* Serve warm or at room temp with naan bread or pita chips
* Yield 5 cups