Indian-Spiced Eggplant

Recipe Ingredients

2 1/2 teaspoons	12ml	Garam masala
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground turmeric
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Eggplants - (abt 1 1/2 lbs) (medium)
1/4 cup	49g / 1.7oz	Unsalted butter
1 1/2 teaspoons	7.5ml	Salt
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Serving Suggestion
		Basmati rice

Recipe Instructions

In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring cup, stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.

Heat the butter in a large, heavy nonstick skillet over moderate heat. Add the spices and cook, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with the spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.

Remove skillet from heat and let eggplant stand, covered, 5 minutes.

Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C25) - from the TV FOOD NETWORK

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