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First, let's clarify the different names used for eggplant around the planet. Brinjal is a term used in South East Asia. In America we call it an eggplant, as do Canadians and Aussies. The Brits call it Aubergine.

This low carb eggplant recipe originates from Northern India and is really easy to prepare, once the Fragrant Garam Masala or the Classic Garam Masala spice mixes have been prepared in advance. Either spice blend works well, especially because the spongy flesh is able to absorb any flavor. If you'd like to add a smokey flavor to this dish, lightly roast the eggplant all the way around in either the oven or over charcoal, just enough to char the skin. 

Ingredients:

• 2 small eggplants - 11/2 to 2 lbs in weight
  
• 2 large tomatoes - chopped
  
• 3 tablespoons of mustard oil, ghee or coconut oil
  
• 1 large onion, finely chopped
• 1 tbs chopped garlic
• 2 tsp grated or chopped ginger
• 1 tsp ground turmeric
• 1 to 2 tsp cayenne powder
• 1 tsp paprika powder
• 2 tsp salt or to taste
• 2 tsp Fragrant Garam Masala or Classic Garam Masala
• Cilantro leaves for garnishing
  

Dice the eggplant and tomatoes into roughly 1 inch cubes. In a large medium saucepan, heat the oil over medium heat. Sauté the onions and ginger until onions are soft. Add the garlic and continue to fry till the onions start to brown. Add all the spices, including the Fragrant Garam Masala or the Classic Garam Masala. Stir well, reduce the heat and add the diced eggplant and the tomatoes. Stir well till all the ingredients are combined, reduce heat, place a well fitting cover over the pan and simmer, stirring occasionally till the eggplant and tomatoes have formed into a thick purée. 

Once the eggplant is fully cooked, serve and garnish with chopped cilantro leaves. If you're not following a low carb diet or counting calories, this dish is an ideal accompaniment to pita bread or naan!

Enjoy!

Dinesh, The Spicy Gourmet