I saw these A-DOR-ABLE eggplants in the store the other day. They were labeled “Indian Eggplants”…which I had never heard of. So, I looked up a recipe right there at WinCo & brought a few home! Super tasty & quite fun! If you can find these at your store, give ’em a try!
Ingredients
- 1″ piece ginger, peeled & minced
- 2 cloves garlic, minced
- 1 t coriander
- 1 t cumin
- 1/2 t turmeric
- 1 t chili powder or paprika
- 5 T olive oil
- 1-1/2 lb baby eggplants (also called Indian eggplants)
- Salt
- Cilantro, chopped
Quarter eggplants lengthwise through rounded bottom, stopping 1/2″ short of the stem. Carefully pry quarters open & season with salt. Spoon spice mix into each eggplant.
Heat 3 Tbsp. oil in a large skillet over medium-high. Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 min. Reduce heat to low & add 1/4 c water. Cover & cook, turning eggplants halfway through, until tender, 12–16 min.
Top with cilantro & sprinkle with more chili powder (if desired). Enjoy!
Recipe & photo from Spiced Baby Eggplants Recipe | Bon Appétit (bonappetit.com).