Ingredients

4 long thin eggplants (Asian eggplant), cut into 1/2 inch thick slices

1 tsp oil

1 medium onion, sliced long and thin

2 garlic cloves, mashed

1 tbsp fresh ginger, grated

1 tsp ground red pepper

1/4 tsp turmeric

1/2 tsp salt (or to your taste)

1 tbsp ground coriander-cumin powder

1/4 tsp ground cinnamon

1 tbsp lemon juice

Directions

1.  Lightly spray oil on the bottom of a 9x13 baking disk.  Place the eggplant slices in a single layer on the dish and broil in the top rack of the oven for 8 mins on one side, then turn over and broil the other side for 5 min.

2.  Heat the oil in a large skillet on med-high heat.  Saute the onions for ~5 mins (until they turn brown).  Remove from the heat.

3.  Add the garlic, ginger, red pepper, turmeric, salt, coriander-cumin powder, cinnamon, and lemon juice.  Mix well.

4.  Add the broiled eggplant slices and mix well.

5.  Serve hot or cold.