2 x 1 inch piece ginger, peeled and minced or grated
1 c. ripe tomatoes, chopped
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
3/4 tsp. salt
2-3 tbs. chopped fresh cilantro
2 tbs. olive oil plus more for brushing eggplant
Instructions
Preheat oven to 450 degrees. Slice eggplant in half lengthwise. Score the face with a knife and brush with oil. Bake for 45-60 minutes until eggplant is soft and black. Transfer to a plate to cool. Once cool enough to handle, scoop out flesh, discard skin and chop coarsely.
Heat 2 tbs. olive oil in large skillet over medium-high heat. Add onions and saute, stirring frequently, until they begin to brown. Add ginger and stir for 1 minute. Add tomatoes and cook, stirring frequently, about 3-5 minutes, until slightly reduced.
Stir in cumin, cayenne pepper and salt. Add eggplant. Reduce heat to medium-low and cook about 10 minutes. Remove from heat and stir in cilantro.
Serving
Suggestions
Serve over basamati rice.
Originally Submitted
1/3/2010
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