Spicy eggplant spread

6 Servings

Ingredients

Quantity Ingredient
2 garlic cloves -- finely
Date: Fri, 11 Oct 1996 20:22:09

Directions

2 lb eggplant -- halved

2 TB oil

2 md onions -- ½-inch cubes

: chopped

2 ts ground coriander seeds

1 ts turmeric

1 ts sugar

¼ c yogurt

: Salt and pepper

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 keptin 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 2½ cups

Recipe By : Nathalie Dupree, TVFN ~0700 (

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