Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 10 min
Active:
30 min
Yield:
4 entree servings or 6 accompa
Level:
Easy

Ingredients

Directions

Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.

Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.

Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.

Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.

Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Spinach and Cheddar Souffle

Recipe courtesy of Ina Garten

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking