Chargrilled eggplants bring a smoky intensity to this dish. Mild spices make it delicious.

• Ingredients:

• 2 medium sized eggplants (approx. 2 lbs/908 grams total in weight)
• 3-4 cloves of garlic
• 2-3 Thai green chilies (adjust according to taste), chopped
• 4 tbsp (60 mL) Vegetable Oil
• 1 pinch asafetida
• 1 tsp (5 mL) cumin seeds
• ½ cup (125 mL) red onions, chopped
• 1 tsp (5 mL) turmeric
• 1½ tbsp (22 mL) coriander powder
• 1½ tsp (7 mL) garam masala
• Salt to taste
• 1½ cups (375 mL) tomatoes, chopped
• ¼ cup (50 mL) water
• ¼ cup (50 mL) cilantro, chopped

• Method:

• Preheat oven to 400°F (205°C).
• Make shallow slits on the eggplants. Press whole garlic cloves and chilies in the cuts. Wrap eggplants individually with aluminum foil. Place on lower rack of oven. Bake for 3-3½ hours until fully cooked.
• Pull out eggplants. Remove from foil, let cool for 10 minutes. Use tongs to lift eggplant. Drain any liquid dripping out.
• Place roti roasting rack on direct flame of a stove. Place eggplants on top and roast for 5-8 minutes each side, until skin is charred. Use tongs to flip.
• Wrap in foil. Cool for 10 minutes. Peel skin and head off. Set aside.
• Heat oil in a thick bottom pan over medium high heat. Add cumin seeds. As they sputter, add onions. Sauté for 3-5 minutes, until soft and golden.
• Add turmeric, coriander, garam masala and salt. Stir. Add 1 tbsp (15 mL) water. Stir. Add tomatoes. Cook on medium heat for 8-10 minutes, until soft and it forms a loose paste.
• Add cooked eggplants.  Mash everything together with masher and mix leaving no big lumps. Add water. Stir. Simmer on medium low heat for 5-8 minutes.
• Turn off heat. Garnish with cilantro. Serve hot with choice of roti, paratha or yellow dal and steamed rice.
• Caution: Cooking on open flame can be potentially dangerous. Maintain a safe distance from the flames while roasting the eggplant.

• ©/® Smucker Foods of Canada Corp. or its affiliates.