My friends and I enjoyed the mild weather in Maryland last week by taking a long drive over the Chesapeake Bay Bridge to the Eastern Shore. On our way back we stopped by a roadside market to pick up some farm fresh vegetables and fruits. That’s where I found these beautiful, deep purple, glossy-skinned eggplants.

Eggplant is also called aubergine in France and England. In Hindi, it is called baingan. The eggplant’s ancient ancestors grew wild in India and were cultivated in China, Africa, and other parts of the world. Eggplants come in a variety of colors, shapes and sizes. When shopping for them, choose eggplants that are firm and heavy for their size. The skin should be smooth and shiny. Avoid those with scars and bruises.

Eggplants have many nutritional benefits. They are good for heart, brain, and bone health. They contains antioxidants, fiber, and B vitamins. They are also good for weight loss and cancer prevention. With all these benefits, shouldn’t we add more eggplant to our diet? Here’s a recipe to get you started.

Eggplant in Tomato Curry
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:
2 large eggplants, cut into large cubes
3 tablespoons oil
1 bay leaf
1-inch piece of cinnamon
1 tablespoon finely sliced garlic
1 cup finely diced onion
4 cups blanched and diced tomatoes
3-4 green chillies, (optional, depending on heat and your preference)
1 teaspoon cumin seeds
1 teaspoon Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon turmeric powder
1 tablespoon dry fenugreek leaves, (kasoori methi)
salt
½ cup water
1 teaspoon garam masala powder
¼ cup chopped cilantro leaves

Directions:
Place a heavy bottomed saucepan over medium-high heat. Add oil and when it shimmers, add the bay leaf, cinnamon, and garlic. Fry for three seconds and then add the onion. When the onion begins to turn light brown, add the tomatoes. If you are using green chillies, slit them down the center without separating them into two, and add them. Turn the heat to medium and cook until the oil separates. Stir occasionally to make sure that the tomato-onion mixture is not catching to the bottom of the pan.

Next add the cumin, chilli, turmeric, crushed fenugreek leaves, eggplant, and salt. Add water, stir, cover, and cook for 10 minutes on medium heat. Sprinkle garam masala and two tablespoons of the cilantro leaves. Stir gently, cover, and cook for another five minutes. Garnish with the remaining cilantro and serve with rotis or chapatis.