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Roasted eggplant with chilies
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| Artist: |
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| Categories: |
Central Asian, Eggplant, Indian, Roasted, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Eggplant | | 1/2
| cup | Olive oil | | 2
| cup | Onion, finely chopped | | 1
| cup | Tomatoes, chopped | | 1/2
| cup | Finely shredded ginger | | 1
| tsp | Salt | | 1/2
| cup | Red chili peppers | | 1
| tbsp | Hungarian sweet paprika | | 1/2
| tsp | Ground black pepper | | 1/2
| cup | Chopped coriander |
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Procedures:
| 1 | Grill or broil whole eggplants until they collapse. | | 2 | When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. | | 3 | Add the onion & cook over a medium heat for 10 minutes. | | 4 | Stir frequently to prevent scorching. | | 5 | Add all the reemaining ingredients excepting the coriander. | | 6 | Cook, stirring often for 10 to 15 minutes. | | 7 | Take care not to let it burn. | | 8 | Stir in the coriander & serve. | | 9 | Bruce cost, "ginger east to west |
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