Spicy Roasted Eggplant with Tomatoes and Cilantro Recipe

Spicy Roasted Eggplant with Tomatoes and Cilantro Recipe

  • 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
  1. Preheat oven to 350°F. 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; mash. Discard skins.
  2. 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. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
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