Melanzani From the Wok

Rinse the melanzani, score it several times lengthwise on the sides. Bake in the hot stove until soft, turning once or possibly twice to the other side (takes about, 15-20 min). Peel and cut into large cubes. While the melanzani is cooking, chop onion, deseed and finely dice chili, measure spices. Heat oil in a wok. Brown cumin seeds in it for 30 seconds, then add onion and roast until browned.

Add chili, ginger, salt, chili seasoning, garam masala, dhana jheera and sugar.

Stir in eggplant cubes, stir-fry for 7-10 min.

Garnish with cilantro greens.

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