INDIAN SPICED EGGPLANT (AUBERGINE)

Indian Spiced Eggplant (Aubergine) image

Provided by Engrossed

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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1 (1 1/2 lb) eggplants
1 teaspoon mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon curry powder
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1 tablespoon olive oil
1 onion, chopped
1 cup tomato sauce or 2 cups cherry tomatoes
1 tablespoon molasses
2 garlic cloves, minced
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
fresh cilantro, to top chopped
cooking spray

Steps:

Preheat broiler.
Trim ends off eggplant and cut into 1/4" thick rounds.
Spray cookie sheet with cooking oil.
Place eggplant on cookie sheet and spray with cooking oil.
Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
Quickly add the onion and saute until soft and translucent, about 5 minutes.
Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.