Roasted Eggplant In Smoky Tomato Sauce

Recipe Ingredients

1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Oil
		Salt - as needed
1 1/2 lbs	681g / 24oz	Tomatoes - halved
2 teaspoons	10ml	Sugar
1		Onion - chopped
1 teaspoon	5ml	Ground turmeric
1 section		Chopped cilantro - for garnish
2 sections		Eggplants - halved lengthwise (large)
1/2 teaspoon	2.5ml	Cayenne pepper

Recipe Instructions

Preheat the broiler. Line a baking sheet with aluminum foil. Arrange the eggplants and tomatoes on the baking sheet, cut side down. Broil for about 8 minutes or until the tomato skins crack. Take the tomatoes out, keep broiling the eggplants until their skins char, about 15 minutes longer. Let vegetables cool before handling.

Peel the tomatoes and puree them in a blender. Peel eggpplant, discard the skins, and chop the flesh.

Heat a frying pan, add oil. Fry onion until softened, about 3 minutes. Stir in cumin and tumeric to coat the onion. Add tomato puree, reduce heat to low, simmer, covered, for 12 minutes. If this sauce gets too thick, add a little water. Add eggplant, sugar, salt, and cayenne. Cover and cook over low heat for 8 more minutes.

Transfer eggplant to a serving plate, sprinkle some chopped cilantro, and serve hot with Basmati rice.

Source:
Delicious Recipes From Andhra by Karuna

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