Spiced Baby Eggplants

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
Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, & 1 tsp. chili powder in a small bowl.
 
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!
 

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