- 2 medium eggplants
- 1 Tspn extra virgin olive oil
- 1 large onion, chopped
- 3 roma (plum) tomatoes chopped
- 1/4 Tspn ground cayenne pepper
- sea salt and freshly ground black pepper to taste
- 4 sprigs chopped fresh cilantro
Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Mixture should be on the mushy side. Garnish with cilantro to serve. This dish can be served with steamed basmati rice or Indian bread. Serves 4.