Eggplant with Jalapeno
1 large eggplant, pierced with a fork
2 tablespoons olive oil
2 small onions, thinly sliced
2 small to medium tomatoes, cored, seeded, chopped
1/2 jalapeno pepper, minced
1 1/2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon red pepper
Freshly ground black pepper, to taste
4 ounces plain yogurt, room temperature
1/4 cup finely chopped cilantro
Roast eggplant at 475 degrees F. until brown and charred, about 10 minutes. Cut into 1/2-inch cubes; set aside. Heat 1 1/2 tablespoons of oil in skillet over medium heat. Add onions; cook, stirring often, until lightly browned, about 10 minutes. Stir in tomatoes and cook until they dissolve, about 4 minutes. Stir in jalapeno and garlic; cook 1 minute. Stir in remaining 1/2 tablespoon olive oil, reserved eggplant and seasonings. Cook over medium-low heat, stirring occasionally, until eggplant is completely softened and just beginning to brown, about 20 minutes. Remove from heat; stir in yogurt and cilantro. Serve with pita bread.
Serves 2 to 3 as a side dish.
Adapted from “Chicago Tribune,” courtesy of Farrah Qazi.