To keep up with the Indian theme, here is a recipe for Indian Eggplant and it went perfectly with my Tandoori Tilapia and Curried Potatoes.
Baigan Ka Bharta (Indian Eggplant)
1 tbsp. olive oil
2 med-large eggplants
1/3 tsp. mustard seeds
2 bay leaves
1 tbsp. fresh ginger, minced
1 med. onion, diced
1 (15 oz) can chopped or diced tomatoes
1/2 tsp. tumeric
1/2 tsp. chili powder (more if you want it hotter)
1/2 tsp. garam masala
salt and pepper, to taste
splash of lemon juice
2 tbsp. chopped cilantro, for garnish
Preheat oven to 400 degrees. Pierce eggplants a couple times with a fork and place on a cookie sheet lined with non stick tin foil. Bake for 1 to 1 1/2 hours or until eggplants are very soft. Turning occasionally. When the eggplants are done, remove from oven and let cool until you are able to handle them and then peel the skin and mash the flesh into a bowl.
Add the oil to a non stick pan and on low heat and saute the mustard seeds, bay leaves, ginger and onions. Saute until the onions are soft. About 7-10 minutes. Stirring occasionally. When the onions are soft add in the eggplant and combine. Cook for another 10 minutes until all the flavors are blended. Transfer to a serving dish and top with the chopped cilantro.