1 large eggplant
1 T olive oil
1 T canola oil
1 yellow onion
1 jalapeno pepper
1 1-inch piece of fresh ginger, minced
1 15-oz can diced tomatoes
3 tsp garam masala
1 tsp cumin seeds (not ground cumin)
1 tsp salt
1 tsp turmeric
1 bunch cilantro, chopped
Preheat oven to 400. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender. When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.
While the eggplant is roasting, chop your onion, jalapeno and ginger. Heat up the canola oil in a large skillet and add the onion. Saute for five minutes until tender then add jalapeno and ginger and saute another five minutes. Add spices and stir well.
When the eggplant halves have cooled enough, scoop out the flesh into a bowl and remove as many seeds as you can but don't stress out over it. Then, add the eggplant and diced tomatoes to the onion mixture and stir together. Cook for five minutes.
Carefully ladle mixture into blender or food processor and process until smooth. Serve with brown rice or naan bread with cilantro scattered on top.