Cubed aubergine cooked with onions

I love eggplant and am always looking for new recipes, and this is a keeper. It was easy to make and delicious.

Although it calls for salting the eggplant for an hour, I only did it for half an hour and I really question whether it is necessary at all unless you have very large eggplants with lots of seeds. I also left the skin on because I like eggplant skin.

Although several spices are used, the most noticeable is fenugreek, which is wonderful with eggplant.

I made this again more than a year later, and it was ready within a half hour. (I'd forgotten I'd made it before). I made a half recipe, used smaller dice (about 1cm), did not salt, added garlic, cooked for shorter. I bet you could add the cumin/coriander earlier with no effect (except positive) on taste.