Eggplant with Fragrant Spices & Herbs (Bhartha)

This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches. 

• 2 medium globe eggplant (about 1-1/4 lb. each)
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. turmeric
• 1/2 tsp. cayenne, or to taste
• Salt to taste
• 1/2 cup vegetable oil
• 2 large onions, chopped (to yield 2 cups)
• 2 tsp. minced garlic
• 1-inch piece fresh ginger, peeled and minced
• 1 small fresh green chile, such as jalapeño, cored, seeded, and minced
• 2 medium tomatoes, chopped
• 1/3 cup chopped fresh cilantro
• Fresh lemon juice
• Fresh cilantro leaves for garnish

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 18 minutes. (Alternatively, prick the eggplant in several places and roast on a foil-lined baking sheet in a 350°F oven until soft, turning two or three times, about 1 hour.) When the eggplant are cool enough to handle, peel the charred skin and put them in a colander to drain. Squeeze the eggplant gently to get rid of the extra moisture and chop the pulp. Set aside. In a small bowl, combine the coriander, cumin, turmeric, cayenne, and a little salt; set aside.

Heat the oil in a skillet and fry the onion over medium-high heat until golden brown, about 30 minutes. Add the garlic, ginger, and fresh chile and cook, stirring frequently, until fragrant. Add the spice mixture and cook, stirring a few seconds until fragrant. Add the tomatoes and cook over medium heat until the tomatoes are soft, about 5 minutes. Stir in the eggplant pulp and the chopped cilantro. Cook, stirring often, until all the liquid in the pan evaporates and the oil begins to separate and forms a glaze over the mixture, about 20 minutes. Taste and add salt if needed. Serve in a bowl sprinkled with more cilantro leaves.