Roasted Eggplant in Smoky Tomato Sauce

Total Time
1hr
Prep 15 mins
Cook 45 mins

This is such a fabulous way to do eggplant! I like it as is, with a rice pilaf on the side, but it would also be a great accompaniment to a roast or grilled meats.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Line a large baking sheet with foil.
  3. Arrange eggplant and tomato halves, cut sides down, on baking sheet.
  4. Roast in middle of oven for 8-10 minutes, or until tomato skins shrivel and crack.
  5. Transfer tomatoes to a plate as they are done.
  6. Continue cooking eggplant 15 minutes longer, or until flesh softens and skin chars.
  7. Let cool slightly.
  8. Peel tomatoes and puree them.
  9. Remove eggplant flesh from skin with a spoon; chop coarsely.
  10. Heat olive oil in a large, non-reactive skillet.
  11. Add onion and cook over high heat, stirring frequently, until lightly-browned around edges, 3-5 minutes.
  12. Stir in garlic, cumin and turmeric.
  13. Add tomato puree, reduce heat to low and simmer, covered, until slightly thickened, 12-15 minutes.
  14. Stir in a little water if sauce is too thick.
  15. Add the eggplant, sugar, 1 tsp salt and a pinch of cayenne.
  16. Cover and cook over low heat for 10 minutes.
  17. Garnish with cilantro and lemon wedges.

Reviews

(1)
Most Helpful

It may seem like a lot of steps--but it is really quite simple to put together, and the end result is lovely. Smokey, aromatic, savory and sweet--an excellent side dish, or (my prefence) entree with bread and cheese and olives and wine.

Chef Kate April 25, 2006

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