2 tbsp. vegetable oil
1/2 tsp. cumin seeds
1 medium onion, sliced
1 tsp. chopped fresh ginger
1 large tomato, peeled, seeded, and sliced
4 cloves garlic
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1/2 tsp. salt, or to taste
ground black pepper to taste
1/4 c. chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger, and garlic. cook and stir until tender. Don't let the onions get too brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook and stir for a few minutes.
Place the eggplant pieces in the skillet, and cook for 10-15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired.
Place the pita bread on a baking sheet and bake until it becomes lightly brown and hardens.
Serve the eggplant mixture on top of the pita bread and top with fresh cilantro