Spicy Eggplants
Appetizers • World
Description
Spicy Eggplants
Ingredients
- Eggplants 3 pieces
- Garlic 2 cloves
- Bay leaf 2 pieces
- Thyme 4 sprigs
- Passata Tomato Sauce 2 tablespoons
- Red Curry Powder 1 tablespoon
- Olive Oil 4 tablespoons
- Ground coriander 1 bunch
- Ground Cumin 5 teaspoons
- Ground Black Pepper to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Cut the eggplants lengthwise with a sharp knife, making deep crosshatch cuts on the inside (do not cut through the skin).
Step 3
Stuff the cuts with pieces of garlic, bay leaves, and sprigs of thyme (it's best to use the handle of a teaspoon for this). Spread the tomato paste on top, add spices, then season with salt and pepper, and drizzle with a small amount of oil.
Step 4
Rejoin the eggplant halves, tightly wrap them in foil (make sure the entire vegetable is covered). Place in a baking dish and put in the oven for 1 hour. The eggplants should become soft.
Step 5
Remove the foil from the eggplants while they are still warm and cut them in half. Use a spoon to scoop out the flesh and place it in a colander over a bowl. Remove pieces of bay leaves and thyme sprigs from the flesh. Allow the eggplant skins to dry for half an hour, then cut them into large pieces.
Step 6
Place a large skillet over high heat. When it is hot, pour in the remaining oil and wait until the oil starts to slightly smoke. Add the eggplant flesh and cook for about 5 minutes, until the mixture darkens and becomes drier. Add cilantro, as well as salt and pepper to taste. Serve immediately.
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