fperkins.com – Frank Perkins

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Source

Epicurious.com

Servings/Yield

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Cuisine

Asian : Southern : Indian

Ingredients

• 1 egglplant
• ¼ cup vegetable oil
• 1 large onion, chopped
• 1 ½ tablespoons ginger, finely chopped
• ½ pound tomatoes, chopped
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• ½ teaspoon ground coriander
• ¼ teaspoon caynenne pepper
• ⅙ cup fresh cilantro
• 1 clove garlic

Method

Halve eggplant and sprinkle with kosher salt. Grill on medium heat until done. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.

Heat oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes [seeded] and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)