Recipe courtesy of Michele Urvater
Episode: Cyberchef
Save Recipe Print
Total:
2 hr 15 min
Prep:
45 min
Cook:
1 hr 30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground).

Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma.

Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Spiced Pecans

Recipe courtesy of Alton Brown

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Smoked Spiced Eggplant Puree

Recipe courtesy of Michele Urvater

Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings

Recipe courtesy of Bobby Flay

Melanzana (Eggplant Puree)

Recipe courtesy of Jill Davie

Browse Reviews By Keyword