Roasted Eggplant with Curry, Cilantro and Peppers

Roasted Eggplant with Curry, Cilantro and Peppers
Prep time: 
Cook time: 
Total time: 
  • 1 large eggplant, cut in 1 - 1½" cubes
  • 2 garlic cloves
  • 1 tablespoon sherry
  • 1 tablespoon olive oil
  • 1 teaspoon Oriental sesame oil (do not use regular sesame oil)
  • 2 teaspoons curry powder
  • ½ teaspoon kosher salt
  • 1 - 2 tablespoons chopped fresh cilantro
  • 2 scallions, root and 1 inch of green part trimmed and discarded, remainder cut diagonally into one inch pieces
  • ½ red bell pepper, diced
  • ¼ cup red wine vinegar (if serving cold)
  1. Preheat oven to 400 degrees. Lightly oil a roasting or baking pan.
  2. Place the garlic, sherry, olive oil, sesame oil, curry powder and salt in a blender or a food processor fitted with a steel blade and puree until it forms a thin paste. Coat the eggplant cubes and place in the oven. Cook for about 45 - 60 minutes or until the eggplant is lightly browned. Remove from oven and sprinkle with cilantro, scallions and pepper.
  3. If you wish to serve this as a salad, add the vinegar.