Spicy Roasted Eggplant with Tomatoes and Cilantro

• 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

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.)

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

Taken from www.epicurious.com/recipes/food/views/spicy-roasted-eggplant-with-tomatoes-and-cilantro-105514 (may not work)