- 4 tablespoons vegetable oil
- 2 white onions, finely chopped
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 4 garlic cloves, chopped
- 4 whole cloves
- 4 cardamom pods
- 2 bay leaves
- 1/2 cup sesame seeds
- 1 tablespoon water
- 2 1/2 teaspoons minced peeled fresh ginger
- 8 small Japanese eggplants, halved lengthwise, cut side scored
- 2 cups canned vegetable broth
- Chopped fresh cilantro
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 12 minutes. Add chili powder and next 4 ingredients. Cook until spices are fragrant, about 2 minutes. Mix in garlic, cloves, cardamom and bay leaves. Set aside. Cook sesame seeds in medium skillet over medium heat until golden, stirring frequently, 5 minutes. Transfer to processor; grind to coarse powder. Add 3 tablespoons oil, onion mixture, 1 tablespoon water and ginger; blend until mixture forms paste. Season with salt. Spread 1/3 cup paste over scored side of eggplants (reserve remaining paste in processor). Steam eggplants, paste side up, until tender, about 12 minutes.
- Meanwhile, add broth to remaining sesame paste in processor; blend well. Transfer to small saucepan and cook over medium-high heat until reduced to sauce consistency, about 8 minutes. Transfer eggplants to plate. Spoon sauce over. Garnish with cilantro.