This is my family's Eggplant Omoro recipe. Omoro is a puree which goes well with naan or roti.
Look at this beautiful eggplant! You just don't get it like this from a store - the flesh is still white and the seeds haven't started becoming large or hard.
To keep your eggplant in top condition, do NOT keep it in the fridge. Keep it out on your counter, away from too much cold or heat. Try to eat it within a few days to enjoy it at its best.
1 large red onion
3 or so cloves of garlic
1 tablespoon of ginger root
and the following spices:
ground coriander/ground cumin mixture (50/50 ratio)
Grease a baking pan, slice eggplants in half lengthwise, and lightly brush exposed flesh with vegetable oil. Poke holes in the eggplant to facilitate baking. Cover and bake at 350 degrees for 50 minutes.
2. while Eggplant is baking,
Chop the large red onion,
3 cloves of garlic, and 1 tablespoon
of fresh ginger. Puree together, and add to medium saucepan to cook.
3. After 50 minutes, remove foil from eggplant and poke holes again. Broil for 10 minutes. Remove from oven and place in a plastic bag for 10 minutes. Remove from bag and peel skins off.
4. Mash Eggplant.
5. Add Eggplant to sauce pan. Add a dash or so of each spice, more chili if you would like it spicier. Stir until thoroughly combined.
Enjoy as a spread on Naan, roti, or bhakri!