Shereens' Eggplant Curry

Directions

1. 1
   Preheat oven to 450°.
2. 2
   Wash and dry eggplants.
3. 3
   Slash gashes in eggplants and bake for 1 hour in oven.
4. 4
   Discard the skin and smash pulp in a bowl.
5. 5
   Combine eggplant, tomatoes, coriander, cumin, turmeric and red pepper in a bowl and stir until blended. In a skillet, heat the Crisco until hot.
6. 6
   Add the garlic and stir for 15 seconds; drop in the ginger and stir for 15 seconds.
7. 7
   Add the onions and stir until soft.
8. 8
   Add eggplant and stir until most of the liquid is gone and mixture is thick and pulls away from the side of the pan.
9. 9
   Add garam masala.
10. 10
    Serve on a heated platter or transfer to a heated bowl.
11. 11
    Top with fresh coriander and lemon juice.