From NYTimes the Minimalist column

South Indian Eggplant Curry

Published: April 2, 2008

Adapted from Roopa Kalyanaraman

Time: 15 minutes

2 tablespoons canola oil

1 tablespoon chickpea flour

1/4 teaspoon turmeric powder

Dash of asafetida

3 tablespoons unsweetened shredded coconut

1 tablespoon grated ginger

1 teaspoon salt, plus more to taste

2 teaspoons tamarind paste

1 large or 2 medium eggplant

Chopped fresh cilantro leaves for garnish.

1. In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.

2. Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.

Yield: 4 or more servings.