Mashed Smoky Eggplant with Tomatoes Recipe
Need a delicious, easy-to-make appetizer for your big Superbowl–or anytime–gathering? This recipe is quick and easy to prepare and will have your friends and family asking for more! Break out the grill or warm up the broiler to infuse the perfect amount of smoky flavor. Serve warm or cool paired with fresh hummus and tzatziki, and a basket of warm pita slices.
- 2 medium eggplants
- 4 Tbsp coconut oil
- 2 tsp cumin seeds
- 2 medium red onions, minced
- 4 cloves garlic, minced
- 2 Thai green chiles, minced
- 2 large tomatoes, chopped
- 2 tsp sugar
- 1 Tbsp garam masala (aromatic Indian spice blend)
- 1 Tbsp smoked paprika
- 1 Tbsp ginger, peeled and julienned
- 2 Tbsp cilantro, chopped
- 1 large tomato, sliced for garnish
- Under the broiler, on a grill or over an open flame, roast eggplants (whole) until charred and soft; about 10-12 minutes.
- Scoop flesh from skin and roughly chop, mash with a mortar and pestle or a heavy drinking glass, set aside.
- Heat oil in a large pot over medium-high heat. Add cumin seeds and cook briefly, about 30-45 seconds. Add onions and cook until browned (caramelized), about 25-30 minutes. Add garlic and chiles and cook until lightly browned, about 4-5 minutes. Add tomatoes and sugar and cook until thickened, about 5 minutes. Add in eggplant, garam masala, and paprika, salt to taste and mix thoroughly. Cook until hot, 3-4 minutes.
- Serve garnished with tomato slices, ginger and chopped cilantro.