A fantastic recipe for Roasted Eggplant with Cumin and Cilantro that can be a side or a snack on its own
2 large eggplants
2 Tbsp peanut oil, divided
1 medium onion, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced (if you like hot food, leave some of the seeds and ribs in)
1/4 cup minced fresh cilantro leaves and small stems, plus more leaves for garnish
1/4 tsp ground turmeric
1/4 tsp ground cumin
Fresh black pepper
1/3 cup plain nonfat Greek yogurt (optional)
Preheat oven to 260C. Line a rimmed baking sheet with alumninum foil.
Make three length-wise slashes in each eggplant, equally spaced around the eggplant. Rub both eggplants with oil (it will take only 1/2 teaspoon of oil to coat both), and place them on the baking sheet. Roast for 35 minutes; turn the eggplant slightly, and continue roasting for an additional 10 minutes, until the skin is brown and the eggplants are slightly collapsed. Remove from the oven, and set aside to cool.
When the eggplant is cool, pull off the skins (this will be easy), and roughly chop the eggplant flesh.
In a large nonstick frying pan, heat the remaining peanut oil over medium heat. Add the onion and saut頵ntil browned, but not crisp; this will take a few minutes, so stir occasionally and be patient. You are caramelizing the onions, which will make a difference in the taste of the dish.
Add to the onions the eggplant, garlic, jalape