SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Adam
This Indian dish is the perfect centerpiece for a vegetarian meal. Serve with rice or another grain, or Indian breads.
ingredients
- 2 medium eggplants, halved lengthwise
- 1/3 C canola oil
- 2 large onions, coarsely chopped
- 3 T minced fresh ginger
- 1 lb tomatoes, coarsely chopped
- 2 T ground cumin
- 1 1/2 t sweet paprika
- 1 t ground coriander
- 1/2 t cayenne
- 1/3 C chopped fresh cilantro
- juice of one lemon
directions
- 1
Preheat oven to 350. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using a spoon, scoop pul from eggplant halves into medium bowl and mash. Discard skins.
- 2
Heat oil over medium-high heat. Add onions, sauté until golden brown, about 6 minutes. Add ginger, stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stur until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro and lemon juice. Season with salt and pepper.
Source: Adam
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