• Ingredients: 19
  • Serves: 6

Spicy roasted eggplant with tomatoes and cilantro with vegetable oil, large onions, coarsely chopped, finely chopped peeled ginger, tomatoes, coarsely chopped, ground cumin, sweet paprika, ground coriander, cayenne pepper, chopped fresh cilantro.

Ingredients

  • 1/3 cup vegetable oil
  • 2 large onions, coarsely chopped
  • 3 tbsps. finely chopped peeled ginger
  • 1 lb. tomatoes, coarsely chopped
  • 2 tsps. ground cumin
  • 1 1/2 tsps. sweet paprika
  • 1 tsp. ground coriander
  • 1/2 tsp. cayenne pepper
  • 1/3 cup chopped fresh cilantro

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 6 tbsps. unsalted butter, melted

Filling

  • Sliced peeled pitted mangoes

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour.
  2. Step 2 Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes.

    For this step you will need

  3. Step 3 Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors.

    For this step you will need

  4. Step 4 Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro.

    For this step you will need

Nutrition information

Calories 186 Carbohydrates 18 g (6%)
Fat 13 g (20%) Protein 3 g (6%)
Saturated Fat 1 g (5%) Sodium 11 mg (0%)
Polyunsaturated Fat 2 g Fiber 7 g (30%)
Monounsaturated Fat 9 g Cholesterol 0