Every time I prepare this dish, the recipe is requested. So here it is with two cooking variations. Both are good. You choose. Enjoy! Serves 4 easily with basmati rice.

2 lbs eggplant (1 large or 2 small)				2 tsp ground coriander
2 Tbsp olive oil				1 tsp ground cumin
1/2 tsp cumin seeds				1 tsp paprika
1 tbsp ginger, minced				¼ tsp black pepper
1 medium red onion, sliced				1 large tomato, chopped
1 tsp tumeric				¼ c water
½ green pepper, chopped				¼ c fresh cilantro, chopped

 

Cooking Method 1
Place whole eggplant in a shallow pan and bake at 400 degrees until very soft (50 mins)
Cool slightly, then cut a slit in eggplant and scoop out the pulp
Discard any large seed pockets, skin and stem
Coarsely chop the pulp, then place in a colander to drain
Heat olive oil in skillet over medium heat
Add cumin seeds, ginger, and onion
Cook, stirring often, until onion is soft
Stir in tumeric, green pepper, coriander, ground cumin, paprika, black pepper, salt and tomato
Cook, stirring often, until tomato juices are released (about 5 mins)
Add water and simmer 5 minutes
Reduce heat to low and simmer 10 minutes uncovered
Stir in eggplant and cook 5 minutes to heat through and blend flavors
Add/Mix in coriander just before serving

Cooking Method 2
Wash and chop eggplant into cubes
Heat olive oil in skillet over medium heat
Add cumin seeds, ginger, and onion
Cook, stirring often, until onion is soft
Stir in tumeric, green pepper, coriander, ground cumin, paprika, black pepper, salt and eggplant
Cook, stirring often, making sure eggplant is evenly coated in seasonings
(add another Tbsp of olive oil, if needed)
Add tomatoes, continue to cook, stirring often, until tomato juices are released (5 mins)
Add water and simmer 5 minutes
Reduce heat to low and simmer 15 minutes uncovered to heat through and blend flavors
Add/Mix in coriander just before serving

This recipe breaks my personal rule of having less than 8 ingredients but every time I make this dish for a potluck, cooking demo, etc. people want the recipe. So here it is for all the world. I have no idea where it originated but it's been a family favorite for at least 20 years. If it turns out to be your secret family recipe, I apologize in advance. By the way, for years I left out the sunflower seeds, raisins and apples. Learn from me: USE THEM. Enjoy!

Serves 6
Prep time: 20 minutes
Cooking time: 40 minutes

1-2 Tbsp. olive oil ½ onion, chopped 3 garlic cloves, minced ¼ tsp. ground ginger ½ tsp. tumeric powder 2-3 tsp. curry powder 1 c. basmati or short brown rice, washed

¾ c. dried lentils, washed & picked 4 c. water 2 vegetable bouillon cubes ½ c. raisins ¼ c. sunflower seeds 1 large tart apple, diced that's it!

 

Heat olive oil in 2-quart pot. Saute onion with ½ the garlic cloves until transparent.
Add ginger, tuneric, and curry and sauté a few minutes longer.
Stir in the rice, and more oil if necessary, and sauté 2 minutes.
Add the lentils, bouillon, remaining garlic, raisins, seeds, and water.
Bring to a boil, then reduce, cover, and simmer for 30 minutes.
Add apples and simmer, covered, for another 10-15 minutes or until all water is absorbed.

Serve topped with yogurt or other garnishes. Good accompanied by a green salad, a carrot salad or a sauteed vegetable (broccoli, cauliflower, zucchini, or spinach).