4 medium eggplants
1/3 cup sessame oil or vege oil
1 large onion, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds, crushed or coarsely ground
2 tablespoons minced green cayene chilles, or to taste
1 teaspoon salt
2 tablespoons minced shallots
1/3 cup coriander leaves for garnish (optional)
preheat oven to 450 ovens. poke with fork and place in rimmed baking sheet/roasting pan and bake until skin is brown and flesh is softened for 45 minutes.
heat 1/4 cup oil in wok or karhai or heavy skillet over medium high heat. toss onion, garlic, cayenne, turmeric, cumin, and stir. lower heat to medium and cook, stirring frequently, until onion is softened and translucent but not browned- 10 minutes.
cut eggplant in half and scrape pulp, discard skin, and mash well with fork.
add chiles to onion mixture and stir fry for a minute, add eggplant and salt and stirfry several minutes, using spatula to blend ingrdeients. before serving, stir shallots and stirfry, turn into bowl and sprinkle with coriander leaves.