Ingredients
-
1/3 cup vegetable oil
-
3 tablespoons finely chopped peeled ginger
-
1 lb 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
-
2 large onions, coaresly chopped
-
2 medium eggplants, halved lengthwise
Instructions
- 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 spoon, scoop pulp from eggplant halves into medium bowl and mash.
- Discard skins.
- Heat oil in heavy large skillet over medium-high heat.
- Add onions and sauté until golden brown, for about 6 minutes.
- Add ginger and stir for 1 minute.
- Add tomatoes and next 4 ingredients. Sauté for 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.