Curried Eggplant
Ingredients
4 long thin eggplants (Asian eggplant), cut into 1/2 inch thick slices
1 tsp oil
1 medium onion, sliced long and thin
2 garlic cloves, mashed
1 tbsp fresh ginger, grated
1 tsp ground red pepper
1/4 tsp turmeric
1/2 tsp salt (or to your taste)
1 tbsp ground coriander-cumin powder
1/4 tsp ground cinnamon
1 tbsp lemon juice
Directions
1. Lightly spray oil on the bottom of a 9x13 baking disk. Place the eggplant slices in a single layer on the dish and broil in the top rack of the oven for 8 mins on one side, then turn over and broil the other side for 5 min.
2. Heat the oil in a large skillet on med-high heat. Saute the onions for ~5 mins (until they turn brown). Remove from the heat.
3. Add the garlic, ginger, red pepper, turmeric, salt, coriander-cumin powder, cinnamon, and lemon juice. Mix well.
4. Add the broiled eggplant slices and mix well.
5. Serve hot or cold.