Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Description:
This Indian-inspired recipe has a great combination of flavors and textures.

Ingredients:
1/3 cup olive oil or vegetable oil
1 large (1 to 1-1/2 pounds) eggplant
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground ginger
1 16-oz can diced tomatoes
1 tablespoon sugar
2 tablespoons chopped parsley
Salt & pepper
3/4 cup plain yogurt
Fresh cilantro for garnish

Directions:
Cut eggplant into 3/4-inch thick rounds. Brush both sides of eggplant with olive oil. Place in a single layer on a baking sheet and bake at 450 for 20 minutes or until tender in center.
Meanwhile, make tomato sauce. Heat butter and 1 tablespoon olive oil in skillet. Add onion and garlic and cook until soft, about 10 minutes. Add fresh ginger, cumin, coriander, ground ginger, sugar and tomatoes with their liquid.
Cook uncovered until mixture is thickened and almost all liquid has evaporated. Remove from heat and stir in parsley.
Season to taste with salt and pepper.
To serve: Place eggplant slice on plate; cover with tomato slice and top with plain yogurt. Garnish with fresh cilantro leaves, if desired.

Recipe Provided By:
The Inn at Merridun
Union, SC

Detailed Listing | Website

Union Bed and Breakfast Inns