1 lb. eggplant
1 onion, finely chopped
1 T. coriander leaves, chopped
1 t. coriander powder
1/2 t. paprika
1/2 t. turmeric
1/2 t. cumin powder
1 t. fennel seeds, ground in a mortar & pestle
1 t. salt, if using
2 tomatoes, chopped
1. Wrap eggplant in foil and bake in 375 degrees oven for about an hour
or until soft. Cool. Unwrap and scrape out "meat". Drain well
through a strainer, mushing it around with a wooden spoon as you do this.
2. Heat a little olive oil and lightly fry the onion and coriander leaves.
Add the spices and salt, if using, and stir-fry for two minutes.
3. Add eggplant pulp and cook on a low heat for five more minutes. Add
chopped tomatoes and just heat through. May be served hot or at room temperature.
4. Serve with chapatis as part of an Indian meal or with sesame crackers
as an appetizer.