Indian-Spiced Eggplant

Name: Indian-Spiced Eggplant
Ingredients: 1 teaspoon ground coriander seeds; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 3/4 cup water; 1 tablespoon sugar; 1 tablespoon red-wine vinegar; 1 small eggplant (about 3/4 pound); 2 tablespoons unsalted butter; 1 teaspoon salt; 2 tablespoons chopped fresh coriander

13 ingredients

9 steps

Ingredients

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh coriander

Directions

1

In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar.
2

Cut eggplant into 2-inch pieces.
3

In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute.
4

Add eggplant and salt and toss to coat with spice mixture.
5

Stir vinegar mixture and add to eggplant mixture.
6

Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender.
7

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.
8

Remove skillet from heat and let eggplant stand, covered, 5 minutes.
9

Serve eggplant sprinkled with fresh coriander.