July 03, 2018
These eggplants are native to India but can be found at Asian or Indian supermarkets in most major cities. Be sure to find fresh, firm little eggplants. If they are old, they will appear slightly wrinkled and will absorb excessive oil. Mustard oil adds a delicious tang to the eggplants.
Makes 4 cups
8 baby eggplants (approximately 12 ounces)
2 teaspoons sea salt
5 tablespoons mustard oil, divided
1 teaspoon cumin seeds
2 cups minced onion
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ajwain
1 cup plain whole milk yogurt
2 tablespoons cilantro
Leaving the stems intact, slice the eggplants in half lengthwise and sprinkle salt on them. Let rest for 20 to 30 minutes. Drain any liquid that may have collected on the eggplants and pat dry with paper towels.
Heat up 3 tablespoons of mustard oil and cook the eggplants on both sides until they are golden brown. Remove them from the pan and set them aside. In the same pan, heat up the remaining mustard oil and pop the cumin seeds. Add the minced onion and cook them on medium heat until they are translucent and slightly brown.
Add the sautéed eggplants, turmeric, chili powder, ajwain and yogurt. Turn the heat down and let the mixture simmer for 4 to 5 minutes. Turn the heat off and sprinkle with cilantro before serving.
For a dairy-free option, use coconut milk instead of yogurt.
Use olive oil or ghee instead of mustard oil.
December 02, 2022