Shereens' Eggplant Curry

• 1 or more eggplant (2 lb.)
• 4 medium fresh tomatoes, washed, steamed and chopped
• 3 Tbsp. coriander
• 2 tsp. ground cumin
• 1 tsp. turmeric
• 1/4 tsp. ground red pepper
• 1/2 c. Crisco
• 1 tsp. chopped garlic
• 1 Tbsp. fresh ginger root
• 1/2 c. chopped onions
• 1 tsp. garam masala, ground
• salt
• 1 tsp. fresh lemon juice

1. Preheat oven to 450u0b0.
2. Wash and dry eggplants.
3. Slash gashes in eggplants and bake for 1 hour in oven.
4. Discard the skin and smash pulp in a bowl.
5. Combine eggplant, tomatoes, coriander, cumin, turmeric and red pepper in a bowl and stir until blended. In a skillet, heat the Crisco until hot.
6. Add the garlic and stir for 15 seconds; drop in the ginger and stir for 15 seconds.
7. Add the onions and stir until soft.
8. Add eggplant and stir until most of the liquid is gone and mixture is thick and pulls away from the side of the pan.
9. Add garam masala.
10. Serve on a heated platter or transfer to a heated bowl.
11. Top with fresh coriander and lemon juice.

fresh tomatoes, coriander, ground cumin, turmeric, ground red pepper, crisco, garlic, fresh ginger root, onions, garam masala, salt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670757 (may not work)