Recipe by Barb G.
You can use either Chinese or Japanese eggplants. Both varieties have purple skin, along, slender shape, and small seeds. Good served with steamed basmati or jasmine rice. The recipe comes from Gourmet Magazine.
Top Review by Mrs B
I found this recipe when I was looking for a way to use a mini glut of home-grown white "mohican" aubergines (eggplant). These have a lovely 'creamy' flavour and don't need salting. I made a 'version' of this dish because I didn't have any jalapeno chillis (but I substituted another kind), cilantro, or cashews. I was cooking for 2 (hungry people) so used about half the weight of aubergines and less water. But it was exactly the same in every other way! So, what was the end result? A lovely slightly sweet and gently spicy curry; which would be great on its own with rice, or as a side dish. I served it with naan bread. This one's gone in my cookbook and who knows, I might even manage to make it exactly to the recipe next time!
- 3 lbs Japanese eggplants, cut into 13 inch thick rounds
- 1 3⁄4 teaspoons salt
- 1 garlic clove, chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons chopped fresh jalapeno chile, including seeds
- 1 teaspoon yellow mustard seeds or 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seed
- 1⁄2 teaspoon turmeric
- 3 tablespoons canola oil
- 1 large onion, halved lengthwise and thinly sliced lengthwise
- 3 inches cinnamon sticks
- 3⁄4 cup water
- 1 tablespoon packed brown sugar
- 3 tablespoons chopped fresh cilantro
- 1⁄4 cup roasted cashews, chopped
Directions See How It's Made
- 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 heavey knife and transfer to a cup), Then stir in mustard seeds, 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 for 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, about 20 to 25 minutes.
- Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.