Roasted Eggplant with Chilies

2 pounds eggplant
1/2 cup olive oil
2 cups onion, finely chopped
1 cup tomatoes, chopped
1/2 cup finely shredded ginger
1 tablespoon salt
1/2 cup red chili peppers
1 tablespoon hungarian sweet paprika
1/2 teaspoon ground black pepper
1/2 cup chopped coriander

Grill or broil whole eggplants until they collapse.

When cool enough to handle, slit them open and scoop out the flesh into a skillet with the oil. Add the onion and cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the remaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander and serve.

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