| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dupree, Sauce, Grilling |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplant; halved |
| 2 |
tb |
Oil |
| 2 |
md |
Onions; 1/2-inch cubes |
| 2 |
|
Garlic cloves; finely chopped |
| 2 |
ts |
Ground coriander seeds |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Yogurt |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a
foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from
the oven and set aside to cool. Alternatively, you can grill the eggplant
over hot coals. When cool enough to handle, peel and cut the pulp into
large chunks. This can be done a day or two in advance and kept in the
refrigerator. Heat the oil in a large saucepan over medium-high heat. Add
the onion and cook 2 to 3 minutes. Then add the garlic and continue cooking
until soft but not brown, about 2 minutes. Add the eggplant, coriander,
turmeric, and sugar. Cook until soft and well combined, about 5 to 10
minutes. Stir in the yogurt and season generously with salt and pepper.
Serve hot, warm, or at room temperature.
Yield: 2 to 2 1/2 cups
Recipe By : Nathalie Dupree, TVFN
Posted to MC-Recipe Digest V1 #242
Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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