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Ingredients
  • 8 to 9 Tbsp. vegetable oil, divided
  • 6 small Japanese eggplants (about 2 lb.), peeled, halved lengthwise
  • Kosher salt
  • 1 large onion, finely chopped
  • 1 tsp. turmeric
  • ¼ tsp. ground cinnamon
  • Freshly ground black pepper
  • ¼ cup double-concentrated tomato paste
  • 3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped
  • 3 lemon omani (dried black limes) or 2 Tbsp. fresh lime juice
  • Cooked basmati rice, parsley leaves, plain yogurt, and flatbread (for serving)
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