Indian Spiced Eggplant
Prep Time: 20 min.
Cook Time: 25 min
Serves: 4
Ingredients
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 1/2 cups water
2 tblsp agave nectar
2 tblsp red wine vinegar
2 medium eggplants (about 1 1/2 lbs)
1/4 cup unsalted butter or Earth Balance Buttery Spread
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
Basmati Rice
Directions:
In a small bowl combine the garam masala, coriander and turmeric. In a measuring cup combine water, agave and vinegar.
Cut eggplant into 2 inch peices.
Heat the butter in a large skillet over med. 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 in vinegar mixture and simmer covered, without stirring, for 10 minutes or until eggplant is just tender. Uncover skillet and cook at a rapid simmer, without stirring, until most of the liquid is evaporated - about 15 minutes.
Remove skillet from heat and let sit for 5 minutes. Serve over basmati rice and sprinkle with cilantro.
Cook Time: 25 min
Serves: 4
Ingredients
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 1/2 cups water
2 tblsp agave nectar
2 tblsp red wine vinegar
2 medium eggplants (about 1 1/2 lbs)
1/4 cup unsalted butter or Earth Balance Buttery Spread
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
Basmati Rice
Directions:
In a small bowl combine the garam masala, coriander and turmeric. In a measuring cup combine water, agave and vinegar.
Cut eggplant into 2 inch peices.
Heat the butter in a large skillet over med. 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 in vinegar mixture and simmer covered, without stirring, for 10 minutes or until eggplant is just tender. Uncover skillet and cook at a rapid simmer, without stirring, until most of the liquid is evaporated - about 15 minutes.
Remove skillet from heat and let sit for 5 minutes. Serve over basmati rice and sprinkle with cilantro.
