Braised Eggplant with Garlic

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Braised Eggplant with Garlic

 

1/4 cup vegetable oil plus 2 Tbs.

1 1/2 tsp. cumin seed

1/2 tsp. fennel seeds

1/2 tsp. black peppercorns, cracked

2 medium onions sliced

12 large garlic cloves, thickly sliced

2 tsp. powdered mustard

1 tsp. red pepper flakes

1 tsp. turmeric or curry powder

1 tsp. salt

1 small eggplant, unpeeled, cut into 1/2-inch pieces

5 plum tomatoes, quartered

1 can (19 oz) chick peas rinsed and drained

2 Tbs. cilantro, chopped

 

In a large skillet, heat the oil over high heat. Add the cumin seeds and

cook until dark brown, about 15 seconds.

Add the fennel seeds and black pepper and cook for 5 seconds. Add the

onion and garlic and reduce the heat to moderately high. Cook, stirring

frequently, until the onion and garlic are lightly browned, about 5

minutes.

Stir in the mustard, hot pepper, turmeric and salt. Add the eggplant.

Reduce the heat to moderate and cook, stirring gently, until the

eggplant is limp, about 5 minutes.

Gently stir in the chick peas, cover and simmer over low heat until the

liquid thickens to a gravy and the flavors have blended, about 5

minutes.

Season with additional salt to taste. Sprinkle the coriander over the

top and serve.