Description:
Indulge in the rich flavors of roasted eggplant bathed in a smoky tomato sauce. This dish stands beautifully on its own or pairs perfectly with a side of fragrant rice pilaf, making it a versatile choice for any meal from casual dinners to elegant gatherings.
Ingredients
- 2 eggplants
- 1 1/2 plum tomatoes
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- 1 teaspoon salt, plus extra to taste
- Pinch of cayenne pepper
- Fresh cilantro, for garnish
- Lemon wedges, for garnish
Instructions
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Preheat your broiler.
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Prepare a large baking sheet by lining it with foil.
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Arrange the eggplant and tomato halves, cut sides down, on the baking sheet.
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Broil in the middle of the oven for 8-10 minutes, or until the tomato skins shrivel and crack. Transfer the tomatoes to a plate as they finish cooking.
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Continue cooking the eggplant for an additional 15 minutes, or until the flesh softens and the skin chars. Allow it to cool slightly.
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Peel the tomatoes and puree them.
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Remove the eggplant flesh from the skin using a spoon, then chop it coarsely.
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Heat olive oil in a large, non-reactive skillet.
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Add the onion and cook over high heat, stirring frequently, until lightly browned around the edges (about 3-5 minutes).
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Stir in the garlic, cumin, and turmeric.
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Pour in the tomato puree, reduce the heat to low, and simmer covered until slightly thickened, about 12-15 minutes. Add a little water if the sauce becomes too thick.
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Add the chopped eggplant, sugar, 1 teaspoon of salt, and a pinch of cayenne pepper.
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Cover and cook over low heat for another 10 minutes to allow the flavors to meld.
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Garnish with fresh cilantro and serve with lemon wedges.
Enjoy this flavorful Roasted Eggplant in Smoky Tomato Sauce as a delightful main dish or a hearty side that complements a variety of meals!