Braised Eggplant with Yogurt Recipe

2      Reviews by:    Amber Rose   Braised Eggplant with Yogurt Recipe uses eggplant, garlic, tomato paste, paprika, salt, coriander, sugar, nutmeg, ginger, cinnamon, cumin, oil, black pepper, cilantro and yogurt in making this delicious eggplant recipe. Food Category:    Vegetables Cuisine Origin:    Northeastern    Servings:8 Nutrition facts:60 calories5.5 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   40 Minutes Total Time:   50 Minutes

INGREDIENTS

• 2 eggplants, 8 to 10 oz each
• 2 cloves garlic, minced
• 1 Tbl tomato paste
• 2 tsp paprika
• 1 tsp salt
• 1 tsp coriander
• 1/2 tsp sugar
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 3 Tbl vegetable oil
• 2 3/4 cups water
• black pepper, to taste
• 2 Tbl fresh cilantro, chopped fine
• 1/3 cup whole-milk yogurt

DIRECTIONS

• NOTE: The large amount of water is necessary in order to make contact with all of the eggplant. The eggplants will also give off liquid as they cook. Use a high sided skillet/pan to cook this dish.
• Cut the ends off the eggplants. Cut the eggplants in half crosswise. Stand one portion of the eggplant and stand on end. Cut the portion in half, top to bottom. Take one of those portions and cut wedges about 3/4 inch thick from top to bottom, resulting in peel on one side of the wedge. Cut all of the eggplant into this type wedge.
• Place the tomato paste, paprika, salt, coriander, sugar, nutmeg, ginger, cinnamon and cumin in a bowl. Place the vegetable oil into a 12 inch non-stick skillet over medium heat and bring the oil to a shimmer. Add the garlic and stir for about 30 seconds. Add the tomato paste and spices to the skillet and stir, smearing the tomato paste into the pan to break up any lumps. Add the eggplant wedges to the skillet; ok if crowded. Pour the water into the skillet.
• Turn the heat to high and bring to a boil. Reduce heat to a vigorous simmer and cover with a lid and braise for about 15 minutes; shake the skillet about 1/2 through cooking and wedges will form a single layer. Remove lid and continue to cook at vigorous simmer for 20 to 25 minutes until liquid has reduced to a couple of tablespoons, shaking the skillet occasionally. When liquid has reduced, remove the skillet from heat. Check taste of the sauce reduction and add salt and pepper to taste. Plate a serving of eggplant and drizzle with yogurt. Garnish with chopped cilantro.

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