Smoky Spiced Eggplant from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and

Ingredients

• 3-4 tablespoons coriander (cilantro) leaves, finely chopped
• ½ teaspoon ground black pepper
• 2 ripe tomatoes, chopped
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 2 teaspoons ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon chilli powder
• 80 ml (⅓ cup) oil
• 1 green chilli, chopped
• 2 1/2 cm (1 inch) piece of ginger, chopped
• 1 garlic clove, chopped
• 1 red onion, chopped
• 600 g (1 lb 5 oz) eggplants (aubergines)