Bhurta

1. Sprinkle eggplant rings with plenty of salt on both sides, place them on a kitchen paper and let them sit for at least 30 minutes.

Note: If you have little time or patience, you can skip the first step and roast/fry/bake the eggplant straight away.However, the salt treatment will draw out the moisture and intensify the eggplant flavor.

2. Rinse the eggplant pieces thoroughly and dry.
3. Heat 1 tbsp oil in the pan (or skillet) and fry the rings on each side until lightly brown. Alternatively, you can bake them in the oven (400°F/200°C) for about 15 minutes or use the grill to roast them (turn halfway through). Cut into chunks and set aside.
4. Use the remaining hot oil to sputter cumin seeds.
5. Add onions, garlic, and ginger and sauté until translucent (don’t brown).
6. Stir in all remaining spices and fry for 1 minute.
7. Add tomatoes and cook for 3-5 minutes.
8. Return the eggplant chunks to the pan, mix well and let simmer for another 5-10 minutes until the consistency turns mushy.If the mixture is too thick or dry, add a splash of water.
9. Check seasoning and adjust according to your preferences.
10. Sprinkle with the chopped coriander leaves and serve with rice or bread. 

Since it is an Indian dish, it goes well with rice or bread (especially roti or naan). However, be adventurous and try other grains like quinoa, couscous or buckwheat as well. They will happily absorb the fragrant, spicy flavors and will give this Indian curry a different texture and a new, exciting taste.