Baingan Bhartha (Eggplant Curry)

2 Green, 0.5 Red, 1 tsp

INGREDIENTS
1 green container cubed eggplant
1/2 green container onions, chopped
1/2 green container tomatoes, chopped
1/2 fresh jalapeno pepper, chopped
1 garlic clove, crushed
1/2 tsp ginger, chopped
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp garam masala
1/2 red container plain Greek yogurt
1/2 tsp salt
1/4 bunch cilantro, finely chopped
1 tsp coconut oil

INSTRUCTIONS
1. Preheat oven to 350 degrees F.  Place cubed eggplant on a baking sheet and bake for 15-20 minutes in the preheated oven, until tender.

2. Heat coconut oil in a saucepan over medium heat.  Mix in onion and garlic.  Cook and stir until onion is translucent.

3. Mix in cumin, ginger, curry powder, garam masala and tomato into the saucepan and cook about 1 minute.  Stir in yogurt.  Mix in eggplant and jalapeno pepper, and season with salt.  Cover and cook 10 minutes over medium heat.  Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Way I like to eat this: scooped onto some whole wheat pita!