1 medium eggplant, unpeeled (1 to 1 1/4 pounds)
Cut eggplant into 3/4-inch dice. Heat oil in heavy, wide casserole. Add onion and ginger; cook over low heat 7 minutes. Add garlic, coriander, cumin, turmeric, cayenne and 1 tablespoon cilantro. Cook, stirring, 1 minute.
3 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon minced fresh ginger (optional)
5 medium cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro (fresh coriander) or parsley, divided
1 (28-ounce) can plum tomatoes, drained and chopped
Add eggplant; salt to taste. Sauté over low heat, stirring, until eggplant is coated with spices. Add tomatoes; bring to a boil. Cover; simmer over low heat, stirring often, about 30 minutes, or until eggplant is very tender and mixture is thick. Adjust seasonings. Serve hot or cold, sprinkled with remaining 1 tablespoon cilantro.
Yield: 4 servings.
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