Spicy eggplant spread

 
                           Spicy Eggplant Spread
 
 Recipe By     : Nathalie Dupree, TVFN
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Dupree                           Sauce
                 Grilling
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pound         eggplant -- halved
    2      tablespoons   oil
    2      medium        onions -- 1/2-inch cubes
    2                    garlic cloves -- finely chopped
    2      teaspoons     ground coriander seeds
    1      teaspoon      turmeric
    1      teaspoon      sugar
      1/4  cup           yogurt
                         Salt and pepper
 
 Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a
 foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from the
 oven and set aside to cool. Alternatively, you can grill the eggplant over hot
 coals. When cool enough to handle, peel and cut the pulp into large chunks.
 This can be done a day or two in advance and kept in the refrigerator. Heat
 the oil in a large saucepan over medium-high heat. Add the onion and cook 2 to
 3 minutes. Then add the garlic and continue cooking until soft but not brown,
 about 2 minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until
 soft and well combined, about 5 to 10 minutes. Stir in the yogurt and season
 generously with salt and pepper. Serve hot, warm, or at room temperature.
 
 Yield: 2 to 2 1/2 cups
 
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