Mashed Smoky Eggplant with Tomatoes Recipe

Ingredients

• 2 medium eggplants
• 4 Tbsp coconut oil
• 2 tsp cumin seeds
• 2 medium red onions, minced
• 4 cloves garlic, minced
• 2 Thai green chiles, minced
• 2 large tomatoes, chopped
• 2 tsp sugar
• 1 Tbsp garam masala (aromatic Indian spice blend)
• 1 Tbsp smoked paprika
• Salt
• 1 Tbsp ginger, peeled and julienned
• 2 Tbsp cilantro, chopped
• 1 large tomato, sliced for garnish

Instructions

1. Under the broiler, on a grill or over an open flame, roast eggplants (whole) until charred and soft; about 10-12 minutes.
2. Scoop flesh from skin and roughly chop, mash with a mortar and pestle or a heavy drinking glass, set aside.
3. Heat oil in a large pot over medium-high heat. Add cumin seeds and cook briefly, about 30-45 seconds. Add onions and cook until browned (caramelized), about 25-30 minutes. Add garlic and chiles and cook until lightly browned, about 4-5 minutes. Add tomatoes and sugar and cook until thickened, about 5 minutes. Add in eggplant, garam masala, and paprika, salt to taste and mix thoroughly. Cook until hot, 3-4 minutes.
4. Serve garnished with tomato slices, ginger and chopped cilantro.