Spicy Roasted Eggplant with Tomatoes and Cilantro

Name: Spicy Roasted Eggplant with Tomatoes and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise; 1/3 cup vegetable oil; 2 large onions, coarsely chopped; 3 tablespoons finely chopped peeled ginger; 1 pound tomatoes, coarsely chopped; 2 teaspoons ground cumin; 1 1/2 teaspoons sweet paprika; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/3 cup chopped fresh cilantro

Servings: persons

1
Preheat oven to 350F.
2
Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
3
Roast eggplant until flesh is soft, about 1 hour.
4
Cool slightly.
5
Using spoon, scoop pulp from eggplant halves into medium bowl; mash.
6
Discard skins.
7
Heat oil in heavy large skillet over medium-high heat.
8
Add onions and saute until golden brown, about 6 minutes.
9
Add ginger and stir 1 minute.
10
Add tomatoes and next 4 ingredients; saute 5 minutes to blend flavors.
11
Add eggplant and stir until slightly thickened, about 5 minutes.
12
Remove from heat.
13
Stir in cilantro.
14
Season with salt and pepper.
15
(Can be made 2 days ahead.
16
Cover and refrigerate.
17
Rewarm before serving.)

256

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise, 1/3 cup vegetable oil, 2 large onions, coarsely chopped, 3 tablespoons finely chopped peeled ginger, and more.

Yes, Spicy Roasted Eggplant with Tomatoes and Cilantro 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!