Slice the eggplant in half lengthwise and sprinkle with salt on the flesh. Spray cooking oil on the pan and place flesh side down on a baking sheet and roast for 25-30 minutes until the flesh is tender and the outside is a nice dark charred color.
When they are done, you should easily be able to pierce a knife or poke a metal skewer into the core of the eggplant without any resistance.
Remove the eggplant from the oven and allow it to cool.
Simply peel the outer skin of the eggplant so that you are left with the inside meat.
Heat the oil in a large non-stick skillet over medium heat.
When hot, add the onion and saute until it begins to brown about 5 to 6 minutes. Stir and add the garlic, ginger and green jalapenos and continue to saute for another few minutes.
Add the chopped tomatoes, turmeric, coriander powder, cumin powder, curry and salt. Combine and saute until the tomatoes and spices start to cook in about 2-3 minutes.
In the meаn time place the meat of the eggplant into a blender. Pulse to chop puree of the eggplant. If you want to roughly puree the eggplant to have more of a smooth creamy texture then simply diced chopped or make puree of eggplant down with a fork (instead of using a blender) and it tastes great either way, just depends on your preference.
Add the mashed eggplant into the skillet. Combine and mix well with the tomato-onion mixture for 4-5 minutes.
Add half of the fresh cilantro and cook for another minute.
Turn off the heat and serve hot with more fresh cilantro and wheat tortilla.
It`s easy and unbelievably tasty. Be sure to make double the recipe, because you’ll definitely be wishing you had leftovers.