oven and let the eggplant cool for at
least 15 minutes. With a sharp knife, and
cut a slit lengthwise from one end of
each eggplant to the other, and pull it
open slightly. Scoop out the roasted
flesh inside, being careful to avoid the
steam and salvage as much juice as
possible. Place the roasted eggplant
flesh in a bowl—you’ll have about 4
cups (948 mL).
- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the cumin and cook until it
sizzles, about 30 seconds. - Add the coriander and turmeric. Mix
and cook for 30 seconds. - Add the onion and brown for 2