I got inspired by my mother's sautéed curry eggplants. When she made that, we used to eat with rice. I really love this food but need more spicy flavor since I love spicy food which is how I created this recipe. When I made this for the first time, I ate with rice which I used to do but realized it went very well with toasted bread or crackers. I named this "eggplant dip" and added French fried onions to add different texture and little bit more nice flavor.
Chop eggplant coarsely, put into a food processor or blender and chop eggplant.
In a non-stick skillet, heat olive oil over medium heat and cook mustard seed until fragrant. Add eggplants and cook until eggplants are very tender and until reduced by almost half.
Stir in ginger, curry powder, soy sauce, sugar and cumin. Cook until well coated. Lastly, stir in French fried onions. Serve as warm dip or refrigerate until chilled then serve (your choice). To serve, your favorite chips, crackers or toasted baguettes.