INDIAN-SPICED EGGPLANT STACKS
Warm naan and some cucumbers make a nice accompaniment to this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.
- Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.
- Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.
- Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro.
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Dilan Freitas
[email protected]Overall, this was a good recipe, but I think it could be improved with a few tweaks.
Asad Omari
[email protected]I would have liked more detailed instructions on how to make the yogurt sauce.
Lee ani
[email protected]The recipe was easy to follow, but the eggplant stacks took longer to cook than expected.
Prince Nur islam
[email protected]The eggplant stacks were a bit bland for my taste.
Liliana Carroll
[email protected]Overall, I really enjoyed this dish and would definitely make it again.
Bekele Kebede
[email protected]This is a great recipe for a healthy and flavorful vegetarian dish.
Bilal Nohrio
[email protected]The presentation of this dish was stunning. I loved the way the eggplant stacks were arranged on the plate.
Fedruccio
[email protected]The eggplant stacks were easy to make and very delicious. I especially liked the crispy edges of the eggplant.
Bd CD
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed the flavor combination. I would recommend using less chili powder if you're not a fan of spicy food.
Reda Damedomi
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The spices really brought out the flavor of the eggplant and the stacks were so creamy and delicious.
Adrianna Woodford
[email protected]The eggplant stacks were a hit at my dinner party! Everyone loved the unique and delicious flavor combination. The recipe was easy to follow and the dish came together beautifully.
Aoyon Shill
[email protected]This dish was a delightful fusion of flavors and textures. The eggplant was tender and flavorful, while the spices added a delightful warmth and depth of flavor. The presentation was also very impressive, making it a perfect dish for a special occasi