Oven Roasted Spiced Eggplant

SERVES 6

4 medium purple Asian eggplants
½ cup vegetable oil
1 large onion, thinly sliced
1 teaspoon minced garlic
½ teaspoon cayenne
½ teaspoon turmeric
½ teaspoon cumin seeds, toasted
and coarsely ground
2 tablespoons green chilies, minced
Salt to taste
2 tablespoons scallions, minced
¼ cup coriander leaves for garnish

Preheat the oven to 450° F.

Cut the eggplant skin on into 1 inch dices. Lightly toss the eggplant with ¼ cup of oil, ½ teaspoon of salt .Place the eggplant on a baking sheet or roasting pan and bake in the center of the oven until lightly brown and the flesh is softened, about 10 minutes. Set the eggplant aside to cool.

Heat ¼ cup oil in a heavy skillet over medium-high heat. Toss in the onion, garlic, cayenne, turmeric, and cumin and stir to mix well. Lower the heat to medium and cook, stirring
frequently, until the onion is well softened and translucent but not browned, about 10 minutes.

Add the chilies to the onion mixture and sauté for about a minute then add the roasted eggplant and salt and blend ingredients together using spatula.
Just before serving, stir in the scallions.

Garnish with coriander leaves and serve hot or cold.