Recipe by Lfla
I haven't made this (so I don't know the preparation time) but am posting it in response to Recipe Junkie's request. From Sunset Vegetarian Cooking.
Top Review by KLHquilts
I wasn't as thrilled with this as I thought I'd be ... and I can't quite put my finger on it, which is pretty useless. I'll definitely give it a second try, though, because it was quite flavorful, and full of vegetables that I love. And I see now that I used only a teaspoon of ginger, and not a tablespoon -- and that may well have made the difference I needed. (Have to get new reading glasses!) There's a lot to like in this recipe, though, and I would recommend it to others to try it.
- 2 lbs eggplants (2 small ones or 1 large)
- 2 tablespoons salad oil
- 1⁄2 teaspoon cumin seed
- 1 tablespoon fresh ginger, minced
- 1 medium red onion, coarsely sliced
- 1 teaspoon turmeric
- 1⁄2 green pepper, seeded and coarsely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 large tomatoes, peeled and chopped
- 1⁄4 cup water
- 1⁄4 cup fresh coriander, coarsely chopped (cilantro)
Directions See How It's Made
- Place whole eggplant in a shallow pan and bake in a 400-degree oven until very soft (about 50 minutes). Cool slightly. Cut a slit in eggplant and scoop out pulp; discard large seed packets, skin, and stem. Coarsely chop pulp; place in a colander to drain.
- Heat oil in a wide frying pan over medium heat.
- Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
- Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato. Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
- Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
- Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
- Just before serving, stir in coriander.