Spicy Roasted Eggplant with Tomatoes and Cilantro

Spicy Roasted Eggplant with Tomatoes and Cilantro
Spicy Roasted Eggplant with Tomatoes and Cilantro
This upscale Indian restaurant is perched above the shops of Harvard Square. The restaurant's location draws an international crowd of students, professors, and tourists. Dark wood tables and chairs and classical Indian music give it a refined quality, but authenticity is the restaurant's main pursuit — the kitchen grinds its own spices and makes everything from scratch, down to the yogurt and cheese. This traditional Indian dish is called baingan bharta. Serve it with naan or rice.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 side-dish servings
Indian Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/3 cup vegetable oil
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 teaspoons sweet paprika
  • Carbohydrate 20 g(7%)
  • Fat 13 g(20%)
  • Fiber 8 g(31%)
  • Protein 3 g(7%)
  • Saturated Fat 1 g(5%)
  • Sodium 12 mg(0%)
  • Calories 198

Preparation Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. 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 sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes 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.)

Preparation Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. 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 sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes 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.)

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