Indian Spiced Eggplant
August 19, 2010This was originally added on August 3, 2010.
So...we received 3 small to medium eggplants in our last CSA delivery and I was looking for a way to serve them. A quick check of the spice rack and I was thinking of a spicy and aromatic dish to heat up the rather chilly summer day. This should make your kitchen smell a bit like late fall due to the spices used and it definitely put a smile on my face.
So...we received 3 small to medium eggplants in our last CSA delivery and I was looking for a way to serve them. A quick check of the spice rack and I was thinking of a spicy and aromatic dish to heat up the rather chilly summer day. This should make your kitchen smell a bit like late fall due to the spices used and it definitely put a smile on my face.
Indian Spiced Eggplant (serves 2)
Ingredients:
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
3/4 cup water
1 tbl sugar
1 tbl red wine vinegar
2 small or 1 large eggplant, cut into 2" pieces
2 tbl butter
1 tsp salt
2 tbsp fresh coriander
Steps:
1) combine all spices in a bowl and mix well
2) combine water, red wine vinegar, sugar and stir
3) melt butter over medium heat
4) add spices to butter and stir for about a minute to prevent burning
5) add eggplant pieces and toss to coat well
6) add vinegar, water, sugar mixture
7) cover and simmer about 10 minutes; eggplant will become soft
8) uncover and increase heat; cook 15 minutes but do not burn eggplant
9) remove from heat and cover again for about 5 minutes
10) garnish with fresh coriander
Posted by Christopher Barth. Posted In : Indian Dishes