Spicy Roasted Eggplant with Tomatoes and Cilantro

[Guest guest]

Spicy Roasted Eggplant with Tomatoes and Cilantro

 

2 medium eggplants, about 2 pounds 6 ounces total,

halved lengthwise

1/3 cup vegetable oil

2 large onions, coarsely chopped

3 tablespoons finely chopped peeled ginger

1 pound tomatoes, coarsely chopped

2 teaspoons ground cumin

1 1/2 teaspoons sweet paprika

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/3 cup chopped fresh cilantro

 

Preheat oven to 350 degrees. Oil a rimmed baking

sheet; place eggplant halves, cut side down, on sheet.

Roast eggplant until flesh is soft, about 1 hour. Cool

slightly. Using spoon, scoop pulp from eggplant halves

into medium bowl; mash. Discard skins.

Heat oil in heavy large skillet over medium-high heat.

Add onions and sauté until golden brown, about 6

minutes. Add ginger and stir 1 minute. Add tomatoes

and next 4 ingredients; sauté 5 minutes to blend

flavors. Add eggplant and stir until slightly

thickened, about 5 minutes. Remove from heat. Stir in

cilantro. Season with salt and pepper. Serves 6.

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ