INDIAN-SPICED EGGPLANT STACKS
Warm naan and some cucumbers make a nice accompaniment to this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.
- Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.
- Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.
- Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro.
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Faheem Ahmad
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The spices were perfectly balanced and the eggplant was cooked perfectly.
danger patan
[email protected]I love the combination of flavors in this dish. The eggplant is tender and the spices are just right.
Ramish Khan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Sithumi Botheju
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover eggplant.
Mile Smrdonja
[email protected]I'm always looking for new ways to cook eggplant, and this recipe didn't disappoint. The combination of spices was perfect, and the eggplant was cooked perfectly.
mohammod shiraj
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they all loved it. I will definitely be making this again.
faraz sahil
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The spices were perfectly balanced and the eggplant was cooked perfectly.
buddy lazer
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Legends Writers
[email protected]I love the combination of flavors in this dish. The eggplant is tender and the spices are just right.
Nihal Niloy
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover eggplant.
Tammy Neff
[email protected]This is one of my favorite eggplant recipes. It's so flavorful and easy to make.
Nabu Amisi
[email protected]I'm always looking for new ways to cook eggplant, and this recipe didn't disappoint. The combination of spices was perfect, and the eggplant was cooked perfectly.
Antonio Jones
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they all loved it.
Hareem
[email protected]I'm not a huge fan of eggplant, but I loved this recipe. The spices really brought out the flavor of the eggplant.
Edeh Austin
[email protected]This dish was a hit at my dinner party! The flavors were incredible, and the presentation was beautiful. I will definitely be making this again.