A spicy eggplant dish made with Indian spices

Ingredients

2 lb   eggplant
4      tablespoons ghee or clarified butter
1      finely chopped onion
1      tablespoon minced garlic
1      tablespoon minced ginger
2      tablespoon tomato paste
1/4   cup chicken broth or water

1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1      teaspoon garam masala
3/4   teaspoon turmeric
3/4   teaspoon salt
1/4   teaspoon cayenne pepper (optional)

 

Directions

Cut eggplant in half and cook in the microwave until soft (about 20 minutes). Scrape the pulp from the skin with a spoon into a bowl and mash into a paste.

Heat the ghee in a skillet over medium heat. Add the onion, ginger and garlic and stirfry until the onion browns. Add the tomato paste and chicken broth and stir until the paste is incorporated. Add the spices and the eggplant.

For a low fat version substitute 2 T canola oil for the ghee.
If using ginger or garlic paste, add them when the onion is almost done.