Spicy Indian Eggplant Spread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Usa weekend magazine recipe for this delcious Indian spread/dip Ingredients:
2 med eggplants timmed and cut into 1/2 inch cubes |
5 tbs vegetable oil |
1 large onion cut medium dice |
2 large cloves garlic minced |
2 tbs minced fresh ginger |
1 tbs garam masala ( indian spice mix ) |
2 tsp ground cumin |
1/4 tsp cayenne pepper |
1, 14.5 oz can petite diced tomatoes, drained |
1/3 cup fresh chopped cilantro |
1/2 cup water |
Directions:
1. Toss eggplant with 3 Tbs oil and place eggplant cubes, single layer on baking sheet with rim
2. Raost 400F about 20 mins or golden, turning occasionally
3. Saute onions in remaining oil in skillet until golden, add garlic ,ginger and cook and stir 1 minutes or so
4. Add remaining spices and cook 30 seconds
5. Add tomatoes, eggplant and 1/2 cup water
6. Simmer partially covered to blend flavors about 10 mins
7. Remove from heat, stir in cilantro.
8. taste and correct seasonings
9. Briefly pulse in food processor
10. Serve warm or at room temp with naan bread or pita chips
11. Yield 5 cups
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