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1
First, roast the eggplant. Put the oven at 450 degrees. Pierce the eggplants with a fork about ten times each. Cover lightly in oil and a pinch of salt. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes.
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2
Allow eggplant to cool enough to handle. Remove the outer skin and either mash completely, or use one of those dicer machines and dice fine.
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3
In a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet.
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4
Either way, add the onion'/garlic and saute until golden. If using my spice mix, add to diced tomatoes and ketchup and mix in a cup.
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5
Add tomato spice mix and cook 2 min on medium-low.
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6
Add chopped/mashed eggplant and a teaspoon of water IF needed (you want a thick sauce). Add green onions and 1/2 the cilantro.
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7
Cook on medium low for 10 min, stir occasionally.
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8
Taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed.
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9
Add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor.
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10
Serve over basmati rice or with naan bread.
