Preheat the grill. Rub oil on the outside of the eggplant. Place under the grill, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large frying pan or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
Place the eggplant pieces in the frying pan, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh coriander, and serve.
The taste of this dish is good, but the texture leaves a little to be desired. A better way to cook the eggplant is to slice it in 2.5cm pieces, place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker colour. The texture and taste of the eggplant really comes out this way. The rest of the recipe was quite tasty. - 29 Sep 2008
Delicious! Just the right balance of spices. Serve with a yoghurt or mint sauce and enjoy it even more. - 29 Sep 2008
At first i passed on this recipe because i thought it would be too much work to broil and peel. Was I wrong!!! SUPER easy recipe. We had an indian night and this by far was our favourite dish. Perfect soft consistency. Pick 2 small eggplants instaed of a large one because it will be more tender and not have the bitter flavour some eggplants get when they're too big. Perfect spices, and the onions are amazing. - 29 Sep 2008