3 med eggplants

½ tsp whole fennel seeds

5 Tbsp oil

¼ tsp whole fenugreek seeds

6 Tbsp tomato sauce

2 med onions, chopped

2 tsp fresh ginger, peeled and grated

8 clove garlic, minced

½ tsp ground pepper

1/8 tsp cayenne pepper

½ tsp ground roasted cumin seeds

3 Tbsp cream

2 Tbsp cilantro, minced

preheat broiler or grill. Prick eggplants with a fork. Broil or grill until all sides are charred and the pulp is soft and mushy. Peel away charred skin under cold running water. Chop softened eggplants.

Heat oil over medium heat, preferably in a non-stick skillet. When very hot add fennel seeds and fenugreek seeds. Add onions and garlic. Fry stirring 5-7 minutes or until onions are golden brown. Add tomato sauce, a tablespoon at a time. Continue cooking 2-3 minutes. Add eggplant, ginger and salt to taste. Turn heat down and sauté for 10-15 minutes. Add cayenne, black pepper, cumin, cream, and cilantro. Cook for another minute to heat through.