Servings: 4
Prep time: 10 minutes
Total time: 30 minutes

Ingredients

for the curry:
3 large eggplants
grapeseed oil
1 tablespoon cumin seeds
3 medium yellow onions
3 green chilies, stemmed and finely chopped
1 (2-inch) piece ginger, peeled and grated
1 tablespoon cayenne pepper
2 large tomatoes, cored and roughly chopped
kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, cubed

for serving:
chapati
fresh cilantro
rice
yogurt

Directions

1. Heat the oven to 400°F. Use a knife to pierce holes all over the eggplants and rub them in 3 tablespoons of oil. Place on a baking sheet and cook until charred, about 30 minutes. Cool, then scoop out the flesh and discard skins. Set the eggplant flesh aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high. Add the cumin seeds and toast until they pop, about 30 seconds, making sure to stir the pan so they don’t burn. Add the onions and fry on until golden, 3 to 4 minutes. Stir in the chilies and ginger and cook for 3 to 4 minutes.
3. Add the cayenne pepper and tomatoes and cook until the tomatoes are soft and can be mashed together with the onions, about 8 ½ minutes. Lower the heat to medium and add the eggplant. Simmer for 3 minutes more and season with salt and pepper. Stir in the butter and serve with chapati, cilantro, rice, and yogurt.

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