Indian Spiced Eggplant (aubergine)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (1 1/2 lb) eggplants
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 cup tomato sauce or 2 cups cherry tomatoes
• 1 tablespoon molasses
• 2 garlic cloves, minced
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• fresh cilantro, to top chopped
• cooking spray

Recipe

• 1 preheat broiler.
• 2 trim ends off eggplant and cut into 1/4" thick rounds.
• 3 spray cookie sheet with cooking oil.
• 4 place eggplant on cookie sheet and spray with cooking oil.
• 5 broil eggplant until tender and browned, about 3-5 minutes per side. set aside.
• 6 in a small bowl, combine the first 7 spices. in a large frying pan, heat the olive oil over medium heat. add spice mixture and cook, stirring constantly, for about 30 seconds.
• 7 quickly add the onion and saute until soft and translucent, about 5 minutes.
• 8 add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. cook the sauce, stirring occasionally, until thickened, about 5 minutes. season with salt and pepper.
• 9 transfer eggplant to serving dish and pour sauce over. top with chopped cilantro.