Spiced eggplant
Ingredients
2 1/2 pounds eggplant
2/3 cup clarified butter
1 cup chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed
What’s next
Preheat oven to 325 degrees F (165 degrees C).
Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
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jewelcitynews » Spiced eggplant Said,
July 31, 2008 @ 11:26 am
[...] Heather Williams wrote an interesting post today onHere’s a quick excerpt Ingredients 2 1/2 pounds eggplant 2/3 cup clarified butter 1 cup chopped onions 4 large ripe tomatoes, chopped 4 teaspoons crushed coriander seed What’s next Preheat oven to 325 degrees F (165 degrees C). Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant. Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander. [...]