Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro

• 2 medium eggplants, halved lengthwise
• 1/3 cup vegetable oil
• 2 large onions, coaresly chopped
• 3 tablespoons finely chopped peeled ginger
• 1 lb 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

1. Preheat oven to 350u0b0.
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 and mash.
6. Discard skins.
7. Heat oil in heavy large skillet over medium-high heat.
8. Add onions and saute until golden brown, for about 6 minutes.
9. Add ginger and stir for 1 minute.
10. Add tomatoes and next 4 ingredients. Saute for 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.

eggplants, vegetable oil, onions, peeled ginger, tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, fresh cilantro

Taken from www.food.com/recipe/baingan-bharta-spicy-roasted-eggplant-with-tomatoes-cilantro-11863 (may not work)