Curried Eggplant

Curried Eggplant
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons fresh cilantro
  • ¾ cup water
  • ½ teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 3-inch cinnamon stick
  • 3 pounds Asian eggplants
  • 3 tablespoons vegetable oil
  • + 9 more ingredients
    • basmati or jasmine rice
    • 1 large onion
    • 1 teaspoon yellow or brown mustard seeds
    • 1 tablespoon brown sugar
    • 1 large garlic clove
    • 1 ¾ teaspoons salt
    • 1 tablespoon fresh ginger
    • ¼ cup roasted cashews
    • 2 teaspoons fresh jalapeño chile including seeds

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 (...

View full recipe at Epicurious

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