2 med to large eggplants, 1-28oz. can whole tomatoes-peeled, 1 lg onion, 2T cumin seeds, 2T smoked paprika, 1/2t coriander seed-crushed, 1/2t tumeric powder, 1t honey olive oil for eggplants, (1t) salt and pepper to taste, optional: Crushed red pepper, cayenne, or other hot peppers like jalapeno.
This delicious eggplant recipe is something that I do while I am grilling, but it’s for the next days.
For the grill: Halve eggplants lengthwise, drizzle cut side with olive oil and set on the grill, cut side down, away from the heat. Let it cook until the eggplant collapses, about 10min. Remove from heat, let cool, and scrape out eggplant flesh from skins. Discard skins. Eggplant flesh keeps refrigerated for up to 4 days.
Later: Finely chop an onion. Heat a large saute pan with olive oil, and carmelize the onion. Add the cumin, coriander, paprika, tumeric, and dashes of salt and pepper while the onion cooks down. When the onion is nicely brown, add the can of whole tomatoes (or canned or frozen from the garden if possible), and break them apart into chunks with your spatula. Cook over medium heat to reduce, about 20 min. Once the mixture is thickening, add the grilled eggplant flesh and mix again, allowing the eggplant to reheat. If you are adding hot peppers, make sure it’s in there. Add honey. Taste and adjust spices.