2 meduim size Italian eggplants or one large regular eggplant
4meduim ripened tomatoes
1 onion ( red, yellow or white)
2 oz. chopped cilantro
2 oz. of grape seed oil for cooking
2 oz. extra virgin olive oil for pasting
1 tea spoon cumin
2 tea spoon coriander
1 tb spoon of smashed fresh garlic
salt to taste
If you like your dish spicy grill 2 chili peeper or other hot pepper
1- cut the eggplants to round disks about 1/2 in thick then roast them either in the oven or on the grill brushing with olive oil occasionally so they don't get dry set aside when done.
2- cut the oinion into four wedges, then grill or roast tell they are done cubed them and set aside
3- roast 3 of the 4 tomatoes and smash them in a bowl and cut the last tomatoes into cubes and set aside
in a skillet heat the cooking oil on a meduim heat.
add the coriander and the cumin cook for less than a minute then add the onions cook for 1-2 minutes then add the garlic, cook for 2-3 minutes add salt and fresh tomatoes
Cook for another 2 minutes, add the roasted smashed tomatoes and 1/2 of the cilantro and cook for 2 minutes finally add the roasted eggplants cook for one minute add the remaining1/2 of the cilantro, fold carefully for one minute and you are done
Plating: in a bowl transfer everything and garish with slice of roasted eggplant or chopped up parsley and top it with the remaining olive oi. I suggest serving it with pita and salad. Next to rice or bulgur wheat.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.