Smoked Eggplant with Fresh Herbs

Wash eggplant under running cold water, and wipe dry with kitchen towels. Roast the eggplants. To roast, stand one eggplant on a burner of a gas stove, stem side uppermost, over a low flame, until the bottom of the eggplant is thoroughly charred (about 5 minutes). Now lay the eggplant on its side, and roast, turning it every minute with a pair of tongs unti it is fully charred and very soft (about 15-20 minutes). When fully cooked, the eggplant will be quite limp, the skin blistered, and the juices beginning to ooze out. The eggplant may be roasted on a high or medium flame as well. The time taken for roasting will vary, of course, depending upon the heat. Or the eggplants may be roasted on a baking sheet in the middle of a preheated 500F oven for 20 minutes. Let the eggplants cool briefly. Then carefully scrape the charred skin off. Rinse quickly under running cold water to wash away any skin that may still cling to the eggplant. Place the eggplants in a small bowl. With paper towels, pat dry all the juices oozing out, pressing the eggplant slightly. (The juices carry the bitterness often found in eggplant. Therefore it is essential you dry them thoroughly.) Then chop the pulp coarsely with a knife. If there are any large hard lumps, chop them fine. Put the pulp in a small bowl, and beat with a fork for a minute. Set aside. Cook the fresh peas in a little water to cover, for 5 minutes or until tender. (If you are using frozen peas, cook them following directions on the package). Drain, and set aside. Heat the oil over medium-high heat in a shallow pan, preferably one with a non-stick surface. When the oil is hot add garlic and ginger, and cook, stirring, for a minute. Add onions, and fry until they are light golden -- do not let them brown - - (about 8 minutes), Stirring constantly to prevent browning. Reduce heat to medium, add eggplant opuree, and cook for an additional 8 minutes, stirring often. Add tomatoes and chilis, if you are using them, and continue cooking until the eggplant and tomatoes are fried (about 10 minutes). Add peas, and cook until a glaze forms on the puree and the fat begins to seperate (about 5 minutes) Turn off heat, and stir in salt. Just before serving, check for salt, and fold in chopped cilantro (coriander) leaves.