Daniel Boulud's Eggplant With Cumin

Name: Daniel Boulud's Eggplant With Cumin
Total time: 1 h 30 min
Yield: 4 to 6 servings
Ingredients: 2 medium to large eggplants (about 2 1/2 pounds total); 2 tablespoons olive oil; 1/3 cup chopped white onions; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 1 cup finely chopped white mushrooms; Salt and freshly ground black pepper to taste

By Julia Reed

Total Time: 1 hour 30 minutes
Rating: 4(14)
Comments: Read comments

Featured in: FOOD; Purple Passion

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Ingredients

Yield:4 to 6 servings

2medium to large eggplants (about 2½ pounds total)
2tablespoons olive oil
⅓cup chopped white onions
1tablespoon minced garlic
2teaspoons ground cumin
1cup finely chopped white mushrooms
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 425 degrees. Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes. Cut in half, cool for 15 minutes or so and drain the juices. Remove the skin, finely chop the flesh and set aside.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and cumin, cover and cook for 3 minutes. Add the mushrooms, cover and cook for 5 minutes. Add the eggplant and salt and pepper to taste. Cook gently for 20 minutes, or until moisture evaporates. Check for seasoning.