2 Large eggplants
1 tablespoon mustard seed
2 large onion, diced
6 cloves garlic, mashed
3 Serrano peppers, crushed
1 teaspoon turmeric powder
1 teaspoons garam masala powder
2 can diced tomatoes
2 teaspoons oil
1 teaspoon salt
Make slits in eggplants and roast them in a 350 F oven for 30 minutes. Remove and let cool.
Cut into bite size pieces and set aside.
In a separate pan heat the oil in medium heat. Add mustard seeds, then add onion, garlic, and serrano peppers. Cook for few minutes.
Add turmeric and garam masala and mix well. Add diced tomatoes an mix.
After two minutes add eggplant. Mix well and simmer in low heat for 10 or more minutes.
Serve over a thin layer of basmati rice, Chicken Tikka and Chana Masala.