RECIPE # 5094 ROASTED EGGPLANT Wed. Nov. 6, 2013
CREATED Nov 6, 2013
CHEF RAKKA / CAFE RAKKA in HENDERSONVILLE
2 meduim size Italian eggplants or one large regular eggplant
4meduim ripened tomatoes
1 onion ( red, yellow or white)
2 oz. chopped cilantro
2 oz. of grape seed oil for cooking
2 oz. extra virgin olive oil for pasting
1 tea spoon cumin
2 tea spoon coriander
1 tb spoon of smashed fresh garlic
salt to taste
If you like your dish spicy grill 2 chili peeper or other hot pepper
1- cut the eggplants to round disks about 1/2 in thick then roast them either in the oven or on the grill brushing with olive oil occasionally so they don't get dry set aside when done.
2- cut the oinion into four wedges, then grill or roast tell they are done cubed them and set aside
3- roast 3 of the 4 tomatoes and smash them in a bowl and cut the last tomatoes into cubes and set aside
in a skillet heat the cooking oil on a meduim heat.
add the coriander and the cumin cook for less than a minute then add the onions cook for 1-2 minutes then add the garlic, cook for 2-3 minutes add salt and fresh tomatoes
Cook for another 2 minutes, add the roasted smashed tomatoes and 1/2 of the cilantro and cook for 2 minutes finally add the roasted eggplants cook for one minute add the remaining1/2 of the cilantro, fold carefully for one minute and you are done
Plating: in a bowl transfer everything and garish with slice of roasted eggplant or chopped up parsley and top it with the remaining olive oi. I suggest serving it with pita and salad. Next to rice or bulgur wheat.