How to make it

  • Preheat oven to 450 then place eggplant on medium baking sheet and bake 30 minutes.
  • Remove from heat then cool, peel and chop.
  • Heat oil in a medium saucepan over medium heat.
  • Mix in cumin seeds and onion then cook and stir until onion is tender.
  • Mix ginger garlic paste, curry powder and tomato into saucepan and cook 1 minute.
  • Stir in yogurt then mix in eggplant and jalapeno then season with salt.
  • Cover and cook 10 minutes over high heat.
  • Remove cover then reduce heat to low and continue cooking 5 minutes.
  • Garnish with cilantro to serve.

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