![[NEW] Toasted Spice Eggplant](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126800762.jpg)
Ingredients
- 1 large eggplant, sliced
- 1 Tbsp. olive oil
- 1 tsp. mustard seed ½ tsp. ground cumin ½ tsp. ground coriander ½ tsp. curry powder ⅛ tsp. ground ginger ⅛ tsp. ground nutmeg ⅛ tsp. ground cloves ½ yellow onion, finely chopped
- 2 cups cherry tomatoes, halved
- 1 Tbsp. light molasses 1 garlic clove, minced
- 1 tsp. red wine vinegar ¼ tsp. salt ¼ tsp. pepper
- 1 Tbsp. chopped fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Prepare a grill or broiler to high. Lightly oil a grill rack or broiler pan. Grill or broil the eggplant, turning once, until the eggplant is tender and browned (5 minutes per side). Set aside and keep warm.
- In a small bowl, combine the first seven spices. In a large frying pan, heat the olive oil over medium heat until hot but not smoking. Add the spice mixture and cook, stirring constantly, until fragrant (30 seconds).
- Add the onion and sauté until soft and translucent (4-5 minutes).
- Add the tomatoes, molasses, garlic and vinegar. Cook, stirring occasionally, until thickened (4-5 minutes). Season with salt and pepper.
- Top the eggplant with the sauce and garnish with cilantro to serve.
