Spiced eggplant

July 31, 2008 | Posted by Lorena as Vegetable Recipe at 10:58 am |

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.

Do you like this article? Submit it to Blogosphere News!

Related Posts

1 Comment »

  1. 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. […]

RSS feed for comments on this post · TrackBack URI

Leave a Comment