Eggplant Curry

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 medium onion (thinly sliced)
• 1 tablespoon ginger/garlic paste
• 1 tablespoon curry powder
• 1 tomato (diced)
• 1/2 cup plain yogurt
• 1 jalapeno chile pepper (finely chopped)
• 1 teaspoon salt
• 1/4 bunch cilantro (finely chopped)

1. 1. Preheat oven to 450 degrees F (230 degrees C).
2. 2. Place eggplant on a baking sheet for 20 to 30 minutes in the oven until tender. Remove from the heat, let cool, then peel, and chop.
3. 3. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion tender.
4. 4. Mix ginger/garlic paste, curry powder, and tomato into the saucepan, and cook for approx a minute before stirring in the yogurt. Mix in eggplant and jalapeno pepper, before seasoning with salt. Cover, and cook for approx 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking for approx 5 minutes. Garnish with the cilantro when you serve.

eggplant, vegetable oil, cumin, onion, gingergarlic, curry powder, tomato, plain yogurt, chile pepper, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/eggplant-curry-51131281 (may not work)