Roasted eggplant with chilies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Eggplant |
| ½ | cup | Olive oil |
| 2 | cups | Onion, finely chopped |
| 1 | cup | Tomatoes, chopped |
| ½ | cup | Finely shredded ginger |
| 1 | teaspoon | Salt |
| ½ | cup | Red chili peppers |
| 1 | tablespoon | Hungarian sweet paprika |
| ½ | teaspoon | Ground black pepper |
| ½ | cup | Chopped coriander |
Directions
Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes.
Stir frequently to prevent scorching.
Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn.
Stir in the coriander & serve.
Bruce Cost, "Ginger East to West"