Oven roasted Eggplant in Tomato Sauce is delicious as a dip or a spread!
Ingredients
- 1 eggplant
- ½ cup tomato sauce (tomato-basil /marinara)
- ¼ cup onions, minced (substitute ¼ tsp. onion powder)
- 1 clove garlic, grated ( substitute, ¼ tsp. garlic powder)
- 1 tsp curry powder
- ¼ tsp cumin seeds
- 1/8 tsp salt
- 2 Tbsps olive oil
Directions
- Brush the eggplant with oil and broil in the oven for 15 minutes. Turn over and broil again for 5-10 minutes till the skin is charred. Cover with a moist paper towel and let it cool. Cut in half and scoop out the flesh and discard the skin.
- Heat cumin with some oil in a pan for 30 seconds. Add the onions and sauté for about a minute, till soft. Add the garlic and sauté for an additional 30 seconds. Next add the eggplant, tomato sauce, salt, curry powder and continue to sauté for 3-5 minutes till it gets really mushy. Serve with flat breads as a dip or use as a spread.