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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 500°F.
Step 2
Make four slits in each eggplant and then apply 1 tablespoon of oil over each eggplant. Place them on baking sheet and then roast in the oven for 40 minutes, flipping halfway.
Step 3
Turn the heat up to a broil for 5 minutes, then remove the eggplants from the oven.
Step 4
Allow the eggplant to cool, then remove the skin and chop the flesh. Set aside for now.
Step 5
While the eggplant is baking, add 2 tablespoons of oil in a dutch oven or heavy pot over medium heat. Then add cumin seeds.
Step 6
Once the cumin seeds begin to splutter, add onions and saute for 10 minutes or until the onions turn golden brown.
Step 7
Add the garlic, ginger, Serrano pepper and spices. Stir-fry for a minute, add tomatoes and mix well.
Step 8
Cover the pan with a lid and cook for 10 minutes.
Step 9
Remove lid and stir-fry for another 5 minutes.
Step 10
Stir in the cooked eggplant and cook for another 5 minutes.
Step 11
Garnish with cilantro and serve.
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