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
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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.