Britomart's Eggplant Delight

As adharas has cruelly left us on her extended vacation in India, I was stuck surfing the web for Indian dishes with eggplant. I found this & enjoy it muchly. A number of recipes on this site looked yummy, so check it out. I have altered this one a bit and changed some of the instructions because that's just who I am.

• 2 medium-sized eggplants (or 6-7 little eggplants)
• I tbsp ghee or vegetable oil
• 1 medium-sized onion, diced
• 2 small tomatoes - diced
• 2- 3 green chilies - minced
• 3/4 tsp turmeric
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/2 tsp garam masala
• 2 tsp salt
• small piece of ginger - washed & diced
• small bunch of chopped cilantro leaves

Wash eggplants and poke them with a knife. Bake for about an hour & a half at 350F. Eggplants are done when they've collapsed and look quite wretched.

In a blender, put the tomatoes, salt, green chilies, garam masala, black pepper and ginger and puree them.

Heat oil in a skillet & add onions and tumeric. Fry them for 4 - 5 minutes until the onions turn slightly brownish.

Remove the eggplants from the oven, slice open & let cool. Peel eggplant skin & mash or chop the lovely eggplant innards. Add the eggplant to the onions & the blended mixture aND cook over low heat for 5 - 7 minutes, stirring often.

Just before removing it from heat, add lemon juice and stir in cilantro.