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