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1 whole medium to large eggplant 
1 tablespoon coconut oil 
1 large yellow onion minced 
2 cloves garlic minced 
1 inch knob ginger , grated 
1 tablespoon garam masala or curry powder 
1 teaspoon coriander seeds 
1 cup crushed tomatoes or fresh tomatoes (or plain marinara if that’s all you have)
Crushed chili pepper to taste 
1/2 lemon 
Fresh cilantro to garnish 
Sea salt to taste 

On a gas stovetop, place eggplant directly on high flame to char. When skin begins to wrinkle, use tongs to flip. Continue to char each side until eggplant begins to shrivel. Remove from heat and place in shallow bowl to cool. (If you don’t have gas stovetop, slice eggplant in half and coat with some coco oil. Puncture skin with a fork a few times. Roast at 450 for 20 minutes skin side up and brook for the last 5 min.)

In a larger pot, heat coco oil and add onion, ginger and garlic. Sauté until onion is soft. Add coriander seeds, garam masala and chili. Sauté until forms into paste. Add tomatoes. Sauté for 2 minutes. Then add cooked eggplant and mash with a wooden spoon as you mix everything together in the pot. Season with sea salt and squeeze in lemon juice. After 5 minutes of simmering, remove from heat and transfer to bowl. Garnish with cilantro. Serve with basmati rice!