Indian-Spiced Eggplant

Recipe Ingredients

1 teaspoon	5ml	Ground coriander seeds
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground turmeric
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cardamom
3/4 cup	177ml	Water
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Red-wine vinegar
1 tablespoon	15ml	Eggplant - (about 3/4 pound) (small)
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Chopped fresh coriander

Recipe Instructions

In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.

In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with 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.

Serve eggplant sprinkled with fresh coriander.

Serves 2. Can be prepared in 45 minutes or less.

Source:
Gourmet, December 1997

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