Recipe courtesy of Gourmet Magazine
Print
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 1/2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 1/2 cups water
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 2 medium eggplants (about 1 1/2 pounds)
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons salt
  • 1/4 cup chopped fresh cilantro
  • Serving Suggestion: Basmati rice.

Directions

In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring cup, stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.

Heat the butter in a large, heavy nonstick skillet over moderate heat. Add the spices and cook, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with the 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 bottom, about 15 minutes. 

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

Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

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