Curried Eggplant

Name: Curried Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon yellow or brown mustard seeds; 1 Tbsp packed brown sugar; 1 stick (3-inch) cinnamon; 6 servings Accompaniment: steamed basmati or jasmine rice; 1 teaspoon cumin seeds; 1 kilograms Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds; 3 Tbsps chopped fresh cilantro; 1 Tbsp finely chopped peeled fresh ginger; 1 large garlic clove, chopped; 2 teaspoons chopped fresh jalapeño chile including seeds; 1 large onion, halved lengthwise and thinly sliced lengthwise; 35 grams 1/4 cup roasted cashews , chopped; 2 teaspoons salt; 1 teaspoons turmeric; 3 Tbsps vegetable oil; 177 milliliters water

Curried Eggplant is a gluten free and vegan recipe with 6 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 277 calories. A mixture of vegetable oil, jalapeño chile including seeds, cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Eggplant

Extract

Salt

Equipment you will use

Colander

Bowl

While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.

Ingredients you will need

Cumin Seeds

Eggplant

Turmeric

Mustard

Garlic

Ginger

Ground Meat

Salt

Equipment you will use

Mortar And Pestle

Knife

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.

Ingredients you will need

Cinnamon Stick

Spice Paste

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, 20 to 25 minutes. Season eggplant with additional salt.

Ingredients you will need

Brown Sugar