Curried Eggplant

• Curried Eggplant
• 3 Tbsp. oil
• 1 tsp. cumin seeds
• 1/2 cup onion, cut in small lengthwise pieces
• 1/2 cup coarsely chopped tomato
• 3 cloves garlic, quartered
• 1/2 tsp. turmeric powder
• 3 cups eggplant, cut in small oblong pieces
• 1 tsp. garam masala
• 1/2 tsp. salt (more, if desired)
• 2 Tbsp. chopped fresh cilantro

1. 1. Heat oil in a skillet over medium heat. When oil is warm stir in cumin seeds and brown seeds.
2. 2. Add onion, tomato, and garlic. Add turmeric powder. Stir-fry for 2 minutes.
3. 3. Add eggplant to the ingredients in skillet and stir well. Cover and cook over low medium heat for 2 to 3 minutes.
4. 4. Add garam masala, and salt, and about 2 tablespoons of tater and stir well (to prevent eggplant sticking from the skillet). Continue to cook, covered, over medium-low heat for 3-5 minutes until eggplant becomes soft and tender.
5. 5.Garnish with cilantro.

eggplant, oil, cumin seeds, onion, tomato, garlic, turmeric powder, eggplant, garam masala, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/curried-eggplant-50151153 (may not work)