Mogul Eggplant

Name: Mogul Eggplant
Ingredients: 1 teaspoon cumin seed; 6 whole cloves; 1 tablespoon fresh ginger, peeled and minced; 2 teaspoons fresh garlic, minced; 2 small eggplants, peeled and sliced into quarters vertically; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 1 tablespoon paprika; 14 teaspoon cayenne (optional); 1 (28 ounce) can crushed tomatoes; 2 cups plain yogurt; salt; 14 cup fresh cilantro leaves, chopped for garnish; 2 fresh serrano chilies, seeded, deveined and cut into julienne for garnish; cooked basmati rice

15 ingredients

9 steps

Ingredients

1 teaspoon cumin seed
6 whole cloves
1 tablespoon fresh ginger, peeled and minced
2 teaspoons fresh garlic, minced
2 small eggplants, peeled and sliced into quarters vertically
2 teaspoons garam masala
1 teaspoon ground turmeric
1 tablespoon paprika
14 teaspoon cayenne (optional)
1 (28 ounce) can crushed tomatoes
2 cups plain yogurt
salt
14 cup fresh cilantro leaves, chopped for garnish
2 fresh serrano chilies, seeded, deveined and cut into julienne for garnish
cooked basmati rice

Directions

1

In an electric spice mill (or mortar and pestle), grind the cumin seeds and cloves to a fine powder.
2

Add the ginger and garlic and continue to grind until a powdery paste forms.
3

Place the eggplant slices in the slow cooker insert.
4

In a bowl, combine the ground spice-ginger mixture, garam masala, turmeric, paprika, cayenne (if using), and crushed tomatoes, mix thoroughly, and then pour the spiced sauce over the eggplant slices, spreading it evenly over them.
5

Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily.
6

When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes.
7

Carefully mix in the yogurt and add salt to taste.
8

Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant.
9

Serve with or over rice.