Total Calories: 216
1. Place the eggplant in a microwave-safe dish. Cover and microwave on high until soft, about 4 minutes. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly mix in the onion, garlic, and chile peppers and cook, stirring, until golden, 3 to 5 minutes.
2. Add the tomato, coriander, turmeric, and salt, and cook 1 minute. Then mix in the eggplant and cilantro and cook, stirring as needed, over medium heat until the eggplant is soft, 5 to 7 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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