Daniel Boulud's Eggplant With Cumin

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes.

3. 3

   Cut in half, cool for 15 minutes or so and drain the juices.

4. 4

   Remove the skin, finely chop the flesh and set aside.

5. 5

   Heat the olive oil in a large skillet over medium heat.

6. 6

   Add the onions, garlic and cumin, cover and cook for 3 minutes.

7. 7

   Add the mushrooms, cover and cook for 5 minutes.

8. 8

   Add the eggplant and salt and pepper to taste.

9. 9

   Cook gently for 20 minutes, or until moisture evaporates.

10. 10

    Check for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.