A simple and delicious way of cooking eggplants that retains their full flavor.
2 large eggplant, about 1 pound each
3 tablespoons black mustard seeds
1 bunch scallions, finely chopped
4 ounces button mushrooms, halved
2 garlic cloves, crushed
1 fresh red chile, finely chopped
½ teaspoon chili powder
1 teaspoon salt
14-ounce can chopped tomatoes
1 tablespoon chopped cilantro
sprigs of cilantro, to garnish
1. Preheat oven to 400 F. Brush both of the eggplant with 1 tablespoon of the oil and prick with a fork. Bake for 30-35 minutes, until soft.
2. Meanwhile, heat the remaining oil in a saucepan and saut the mustard seeds for 2 minutes, until they begin to splutter.
3. Add the scallions, mushrooms, garlic and chile and cook for 5 minutes. Stir in the chili powder, cumin, coriander, tumeric and salt and cook for 3-4 minutes. Add the tomatoes and simmer for 5 minutes.
4. Cut each eggplant in half lengthwise and scoop out the soft flesh into a bowl. Mash the flesh briefly.
5. Add the mashed eggplant and chopped cilantro to the saucepan. Bring to a boil and simmer for 5 minutes, or until the sauce thickens. Serve garnished with cilantro sprigs.
If you want to omit some of the oil, wrap the eggplants in foil and bake them for 1 hour.