INGREDIENTS
1
medium or 2 small eggplant (cut into 1/2 inch slices)
2 tsp
salt (divided)
1/4 tsp
freshly ground black pepper
1 tsp
chili powder
1 tsp
mild curry powder
1/2 tsp
cumin
1
medium yellow onion (chopped into quarters)
2
garlic cloves (unpeeled)
Olive oil
8 oz
cherry tomatoes