Curried Eggplant Recipe
- 3 pounds Asian eggplants, cut crosswise into 1/3-inch-thick rounds
- 1 3/4 teaspoons salt
- 1 large clove garlic, chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons chopped fresh jalapeno chile including seeds
- 1 teaspoon yellow or brown mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 3 tablespoons vegetable oil
- 1 large onion, halved lengthwise and thinly sliced lengthwise
- 1 (3 inch) cinnamon stick
- 3/4 cup water
- 1 tablespoon packed brown sugar
- 3 tablespoons chopped fresh cilantro
- 1/4 cup roasted cashews, chopped
- 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 jalapeno 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.
- Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
- 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.
- Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
