|
|
|
 |
|
|
Eggplant and Tomato Sauce
|
 |
|
2 lb Eggplant
1/2 cup Olive oil
1 cup Onion, finely chopped
1 cup Tomatoes, chopped
1/2 cup Finely shredded ginger
1 tsp Salt
1/2 cup Red chili peppers
1 tbsp Sweet paprika
1/2 tsp Ground black pepper
|
1. Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open and place on a serving dish.
2. Fry onion in the hot oil over a medium heat for 10 minutes. Stir frequently, add all the remaining ingredients, Cook, stirring often for 10 to 15 minutes. Topped the eggplants with the spicy tomato sauce, serve hot.
|
 |
Preparation Time: |
Serves: 4 |
| Recipe Origin: India |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 5743 times. |
|
|
|
