Spicy Eggplant Spread

1 large eggplant, halved
2 tablespoons oil
2 medium onions, cut into 1/2-inch cubes
2 garlic cloves, finely chopped
2 teaspoons ground coriander seeds
1 teaspoon turmeric
1/4 cup yogurt
salt
freshly ground black pepper

Preheat oven to 400° F.

Place eggplant, cut-side down, on a foil-lined baking sheet. Bake 20 to 45 minutes, or until soft. Remove from the oven and set aside to cool. When cool enough to handle, peel and cut the pulp into large chunks. (Can be done in advance and kept in refrigerator 1 to 2 days.)
Heat oil over medium-high heat. Add onions and cook 2 to 3 minutes. Then add garlic and continue cooking until soft but not brown. Add eggplant, coriander, turmeric and sugar. Cook until soft and well combined, about 5 to 10 minutes. Stir in yogurt and season generously with salt and pepper.

Serve hot, warm or at room temperature with pita wedges or crackers



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