Eggplant And Red Peppers With Fragrant..

Cooking Instructions

1. Preheat the oven to 450F. Oil a baking sheet. Score the halved eggplants once or twice, down to the skin but not through it. Place cut side down on the baking sheets and bake 15 minutes, or until the skins begin to shrivel. Meanwhile, prepare remaining ingredients. Remove the eggplants from the oven and allow to cool. When cool enough to handle, scoop out from the skin, cut in dice, and toss in a bowl with 1 tbsp flour.

2. Heat the oil over medium heat in a large, wide, preferably nonstick frying pan and add the onion. Saute until golden, about 5 to 10 minutes, and add the red pepper, garlic, and ginger. Cook, stirring, for about 2 minutes, and stir in the spices. Cook for about 30 seconds, and add the eggplant and more oil (about a tablespoon) if necessary. Turn up the heat and brown the eggplant, stirring constantly, for about 5 minutes.

3. Add half the yogurt, stir together, reduce heat, and simmer the mixture for 15 minutes, stirring frequently. If the mixture sticks, add a little milk. 4. Taste and adjust the spices, adding sea salt to taste and more hot pepper if you wish. Remove from the heat, stir in the remaining yogurt, and serve with hot, cooked grains.

Wine Pairing(s)

Pujanza 'Cisma' Rioja

Viñedos el Seque

Selbach Riesling Bernkasteler Qualitatswein

Dr. Pauly-Bergweiler Riesling Spätlese 'Bernkastleler alte Badstube am Doctorberg'

Elia Palazzesi Collelceto

Hunterdon Pinot Noir

Smoking Loon Pinot Noir

Vivalda Barbera d'Asti

Fonterutoli Siepi

Montebuena Rioja