Roasted Eggplant in Smoky Tomato Sauce Recipe

Name: Roasted Eggplant in Smoky Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, halved lengthwise; 1 12 lbs plum tomatoes, halved lengthwise; 2 tablespoons olive oil; 1 large onion, chopped finely; 2 cloves garlic, chopped finley; 4 teaspoons freshly ground cumin; 1 teaspoon turmeric; 1 teaspoon sugar; 1 teaspoon salt, to taste; cayenne pepper; coarsely chopped cilantro; lemon wedge

Servings: persons

2 large eggplants, halved lengthwise
1 12 lbs plum tomatoes, halved lengthwise
2 tablespoons olive oil
1 large onion, chopped finely
2 cloves garlic, chopped finley
4 teaspoons freshly ground cumin
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon salt, to taste
cayenne pepper
coarsely chopped cilantro
lemon wedge

1
Preheat broiler.
2
Line a large baking sheet with foil.
3
Arrange eggplant and tomato halves, cut sides down, on baking sheet.
4
Roast in middle of oven for 8-10 minutes, or until tomato skins shrivel and crack.
5
Transfer tomatoes to a plate as they are done.
6
Continue cooking eggplant 15 minutes longer, or until flesh softens and skin chars.
7
Let cool slightly.
8
Peel tomatoes and puree them.
9
Remove eggplant flesh from skin with a spoon; chop coarsely.
10
Heat olive oil in a large, non-reactive skillet.
11
Add onion and cook over high heat, stirring frequently, until lightly-browned around edges, 3-5 minutes.
12
Stir in garlic, cumin and turmeric.
13
Add tomato puree, reduce heat to low and simmer, covered, until slightly thickened, 12-15 minutes.
14
Stir in a little water if sauce is too thick.
15
Add the eggplant, sugar, 1 tsp salt and a pinch of cayenne.
16
Cover and cook over low heat for 10 minutes.
17
Garnish with cilantro and lemon wedges.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggplants, halved lengthwise, 1 12 lbs plum tomatoes, halved lengthwise, 2 tablespoons olive oil, 1 large onion, chopped finely, and more.

Yes, Roasted Eggplant in Smoky Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant in Smoky Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions