Sharon’s Roasted Eggplant Dip Version 2.0 — Three Many Cooks

Ingredients

• 1 large eggplant, trimmed and cut into ¾-inch cubes
• 5 tablespoons vegetable oil
• Salt
• 1 large onion, cut into medium dice
• 3 large garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon teaspoon garam masala
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• 1 can (14.5 ounces) petite diced tomatoes
• ⅓ cup chopped fresh cilantro