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Roasted Eggplant With Chilies ethnic, soups, vegetarian 2 lb eggplant 1/2 cup olive oil 2 cup onion, finely chopped 1 cup tomatoes, chopped 1/2 cup finely shredded ginger 1 teaspoon salt 1/2 cup red chili peppers 1 tablespoon hungarian sweet paprika 1/2 teaspoon ground black pepper 1/2 cup chopped coriander Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve. Bruce Cost, "Ginger East to West" From: Carl Berger (Cooking Echo) Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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