*  Exported from  MasterCook  *

                          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

                   - - - - - - - - - - - - - - - - - -