Preheat oven to 450°F. Bake eggplant in the middle lower of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the sides. Place into a bowl, sprinkle on coriander and serve with rice.
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