5 medium-sized Japanese eggplants (see note in "Alterations" section for using Italian eggplant)
A few tablespoons olive oil and chopped garlic for eggplant marinade
4 T. peanut or canola oil
1 C. minced onion (yellow or red)
2-inch piece of fresh ginger, peeled and minced or grated
1 C. ripe tomato, peeled and chopped
1 1/2 t. ground cumin
1/8 t. cayenne
1/2 t. salt
How to make it
Slice eggplants in half, lengthwise, and score shallow cuts across the face of each eggplant with a knife. Brush on marinade. Grill over medium heat until soft, turning once. Eggplant skins will get slightly burnt, and that's fine. (see note in "Alterations" section for an alternative to grilling the eggplant.)
Scoop out the flesh of the eggplant, using a spoon to pull all the flesh away from the skin. If a few little bits of skin get into the pile, that is fine. Coarsely chop the eggplant.
Heat oil in a frying pan over medium-high heat, add onions, and saute, stirring frequently, until onions begin to brown.
Add ginger, stir for one minute, then add tomatoes.
Cook, stirring frequently, for 3-5 minutes, until slightly reduced.
Stir in cumin, cayenne, and salt, then add eggplant.