1 lg Purple eggplant (skin texture should be firm)
1 md Onion, chopped
2 Tomatoes (preferably plum tomatoes)
2 – 3 cloves garlic (optional/or more acc. to taste)
1 – 2 tsp. any generic Indian masala (curry) powder
1 T Lemon juice
Hot pepper (eg. jalapeno), to taste
Cilantro, chopped for garnish
1 tsp Cumin seeds
t tsp Turmeric powder (opt)
Grill the eggplant (lightly oiled) on an open flame, turning it around when skin is charred… skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat) peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) water. “Fry” cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatoes. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. Cook on low heat for about 5-7 minutes. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatoes and cilantro.
Serve it with hot parathas or in a pinch, pita bread.