Eggplant With Spicy Tomato Sauce

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

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

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 Summary:
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Other recipes by The Inn at Merridun:
Squash Pudding

Recipe Provided By:
The Inn at Merridun
Union, SC

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