Indian Spicy Roasted Eggplant with Tomatoes and Cilantro

[Guest guest]

Indian Spicy Roasted Eggplant with Tomatoes and Cilantro

 

This is a traditional Indian dish is called baingan bharta. Serve it with naan

or rice.

 

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.