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Ingredients

Indian Eggplant Stew

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Time: 1 hour 20 mins.

1 eggplant

2 Tbs. olive oil plus a little extra for roasting eggplant

1/2 tsp. cumin seeds

1 medium onion, sliced

1 Tbs. fresh ginger, peeled and chopped

1 large tomato, seeded and diced

1 garlic clove, minced

1/2 tsp. turmeric

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. cayenne pepper

1/2 tsp. salt

1/4 tsp. black pepper

1/4 cup chopped fresh cilantro

Preheat oven to 400°F.

Rub eggplant’s surface with a little olive oil.

Place eggplant in a shallow baking dish and roast for 35-40 minutes, turning every 10 minutes, until the flesh is soft; the skin may blister, which is a sign the eggplant is done.

Remove the eggplant to a cutting board and carefully pierce the skin to release steam.

Scrape the flesh from the skin, throw away the skin, chop the flesh, and reserve it in a bowl.

Heat 2 Tbs. olive oil in a large heavy-bottomed pan over medium heat.

Add cumin seeds to the pan and fry them until they splutter and release their fragrance, being careful to gently brown them and not burn them.

Add the onion, ginger, and garlic and cook until the onions are transparent, about 5-7 minutes.

Stir in the tomato, turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper; cook for a few minutes, stirring frequently.

Add the reserved eggplant and cook for 15 minutes.

Taste and add salt and pepper, if needed.

Remove from heat and stir in fresh chopped cilantro.

 

Excellent served with basmati rice.