Ingredients
2 medium eggplant (about 1 pound, 2 ounces each)
2 small onions
2-inch piece of fresh ginger, peeled
4 cloves garlic
2 tablespoon safflower oil
4 tablespoons unsalted butter
1 teaspoon cumin seeds
1/4 teaspoon turmeric
3 small Thai chiles, seeded if desired, and minced (1 teaspoon) or 1/2 serrano chile, minced with seeds
2 medium tomato, coarsely chopped (2 cups)
Coarsely chopped cilantro and yogurt, for serving
Preparation
Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.
