Recipe: Indian Eggplant

Recipes using McCormick Curry Powder

• 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

1. Preheat oven to 375° F.
2. With a cooking fork pierce the eggplants 12 to 15 times.
3. Place the eggplant on a baking dish and bake for about 1 hour or until skin is dry and meat is soft.
4. Remove from heat and allow to cool enough to handle.
5. Peel and scoop out flesh. Mash lightly and set aside.
6. Cook onions, ginger, and tomatoes in oil until tender.
7. Add ground cumin, and curry powder.
8. Add mashed eggplant and cook on medium heat for about 15 minutes.
9. Add lemon juice and cook another 5 minutes.