Creamy Eggplant with Green Peas
Serves 6
Adapted from Food and Wine Magazine

3 lbs eggplant
Vegetable oil
1 tsp. cumin seeds
1 small yellow onion
1 jalapeno pepper, minced with some seeds
1 large garlic clove, minced
1 1/2 tbsp. peeled, minced fresh ginger
1 dried red chile, broken
3 medium tomatoes, seeded and finely chopped
1 tsp. paprika
1/2 tsp. tumeric
1 1/4 cup frozen peas, thawed
1 cup chopped cilantro
1/2 plain yogurt
Salt

1. Preheat the oven to 500 degrees. Put the eggplant on a rimmed baking sheet and pierce them all over with a knife. Bake for about an hour, or until the skin is blackened and the flesh is very soft. Let cool slightly. Peel off the skin and scrape the flesh into a large bowl. Mash the eggplant coarsely.

2. Meanwhile, heat the a couple of tablespoons of oil in a large, deep skillet. Add the cumin seeds and cook over high heat until they sizzle, about 10 seconds. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Add the jalapenos, garlic, ginger and red chiles and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and boil until all the liquid has evaporated, about 8 minutes. Add the paprika and tumeric and cook, stirring, until fragrant, about 3 minutes. Stir in the eggplant and cook over low heat for 10 minutes to blend the flavors. Add the peas and cook 5 minutes longer. Stir in the chopped cilantro and the yogurt and season with salt.