Recipe courtesy of Gourmet Magazine
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring cup, stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.

Heat the butter in a large, heavy nonstick skillet over moderate 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 vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes. 

Remove skillet from heat and let eggplant stand, covered, 5 minutes. 

Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

IDEAS YOU'LL LOVE

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Eggplant Gratin

Recipe courtesy of Ina Garten

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Indian-Spiced Chicken

Recipe courtesy of Dave Lieberman

Indian-Spiced Nuts With Coconut

Recipe courtesy of Aarti Sequeira

Indian-Spiced Bbq Ribs

Recipe courtesy of Bobby Flay

Indian-Spiced Bbq Ribs

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking