Curried Eggplant
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 side-dish or 4 main-course servings
- 3/4 cup water
- 3 tablespoons vegetable oil
- 1 3/4 teaspoons salt
- 1 tablespoon finely chopped peeled fresh ginger
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 tablespoon packed brown sugar
- 3 tablespoons chopped fresh cilantro
- 1 (3-inch) cinnamon stick
- 1 large garlic clove, chopped
- Carbohydrate 21 g(7%)
- Fat 10 g(16%)
- Fiber 8 g(32%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 688 mg(29%)
- Calories 177
Preparation Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric. Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt. Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
Preparation Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric. Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt. Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
