Product Recipes
- Two medium eggplants
- Two large onions, chopped
- 1 piece (about 1" or to taste) of fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 1/2 cup canola oil
- 1 tsp ground cumin
- 1 tsp curry powder
- 2 tbsp lemon juice
- Preheat oven to 375° F.
- With a cooking fork pierce the eggplants 12 to 15 times.
- Place the eggplant on a baking dish and bake for about 1 hour or until skin is dry and meat is soft.
- Remove from heat and allow to cool enough to handle.
- Peel and scoop out flesh. Mash lightly and set aside.
- Cook onions, ginger, and tomatoes in oil until tender.
- Add ground cumin, and curry powder.
- Add mashed eggplant and cook on medium heat for about 15 minutes.
- Add lemon juice and cook another 5 minutes.
