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Indian Style Creamed Eggplant

from Richard

Ingredients:

1.25 pounds of eggplant (chinese eggplants work very well)

2 teaspoons melted ghee or veggie oil

1 large onion, finely chopped

1 large clove garlic, minced

1 to 3 fresh green chilis such as serrano, minced with seeds

1 tablespoon ground corinader

1 teaspoon ground cumin

1/2 teaspoon garam masala

1/2 teaspoon cayenne pepper (or to taste)

1/2 teaspoon paprika

1 teaspoon salt

1 large tomato

1 cup finely chopped cilantro including soft stems

1 cup frozen peas

1/4 cup heavy cream

2 tablespoons finely chopped cilantro

Directions

1.  Flame char or roast the eggplant, then peel and mash

2.  Het the ghee or oil in a large nonstick wok or saucepan over

medium high heat.  Fry the onion until golden, stirring occasionallly.

Add the garlic and green chili peppers, mix in the coriander, cumin,

garam masala, cayenne, paprika, and salt.  Stir about one minute

3.  Add the tomato and cilantro and cook, stirring until all the

tomato juice evaporates (5-7 minutes)  Mix in the eggplants and the

peas.  Reduce the heat to medium low and cook, stirring occasionally

(about 15 minutes).  Mix in the heavy cream and cook about 1 minutes.

4.  Transfer to a serving dish, garnish with cilantro, and serve.