Spicy Eggplant Recipe

Spicy Indian Eggplant

I love eggplant and was hunting for a recipe using indian spices. I found this recipe and became intrigued  when i read that the recipe was a runner up in a foodie contest.  It was really flavorful.   I used a little less oil and sugar then called for and added some GARBANZO beans but otherwise followed the recipe exactly.  I served this with rice.

The recipe was posted here:

http://www.kcet.org/socal/food/the-public-kitchen/recipe-contest-runnerup-spicy-indian-eggplant.html

Photos by Shane Redsar

Best Spicy Indian Eggplant OMG
1 teaspoon fresh ground coriander
1/2 teaspoon fresh ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
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 medium eggplant, peeled
2 tablespoons Earth Balance (or your oil of choice)
1 teaspoon salt
1/2 cup chopped fresh cilantro

Combine spices in a small bowl.

In a measuring cup, stir together water, sugar, and vinegar.

Cut eggplant into 1-inch cubes.

In a large non-stick skillet, heat oil over medium heat until foam subsides, then cook spices, stirring constantly, 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 the bottom, about 15 minutes.

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

Serve with liberal sprinkles of fresh cilantro.