Curried (Aubergine) Eggplant
photo by bonitabanana
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 3 lbs Japanese eggplants, cut into 13 inch thick rounds
- 1 3⁄4 teaspoons salt
- 1 garlic clove, chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons chopped fresh jalapeno chile, including seeds
- 1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seed
- 1⁄2 teaspoon turmeric
- 3 tablespoons canola oil
- 1 large onion, halved lengthwise and thinly sliced lengthwise
- 3 inches cinnamon sticks
- 3⁄4 cup water
- 1 tablespoon packed brown sugar
- 3 tablespoons chopped fresh cilantro
- 1⁄4 cup roasted cashews, chopped
directions
- 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 jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
- Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute 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 for 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, about 20 to 25 minutes.
- Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
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Reviews
-
I found this recipe when I was looking for a way to use a mini glut of home-grown white "mohican" aubergines (eggplant). These have a lovely 'creamy' flavour and don't need salting. I made a 'version' of this dish because I didn't have any jalapeno chillis (but I substituted another kind), cilantro, or cashews. I was cooking for 2 (hungry people) so used about half the weight of aubergines and less water. But it was exactly the same in every other way! So, what was the end result? A lovely slightly sweet and gently spicy curry; which would be great on its own with rice, or as a side dish. I served it with naan bread. This one's gone in my cookbook and who knows, I might even manage to make it exactly to the recipe next time!
RECIPE SUBMITTED BY
Barb G.
Sonora, California