Spiced Baby Eggplants

healthyish ginger garlic coriander cumin eggplant indian cilantro

Andy Baraghani

4 servings

Source

Ingredients

1 1-inch piece ginger, peeled, finely grated

2 garlic cloves, finely grated

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

5 tablespoons olive oil, divided, plus more for serving

1 teaspoon Kashmiri chili powder or sweet smoked paprika, plus more for serving

1½ pounds Indian eggplants (about 12)

Kosher salt

Raita and coarsely chopped cilantro (for serving)

Method

Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, and 1 tsp. chili powder in a small bowl.

Quarter eggplants lengthwise through rounded bottom, stopping ½" short of the stem. Gently pry quarters open without detaching flesh from stem; season with salt. Spoon spice mix into each eggplant, making sure inside flesh is coated.

Heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 minutes total. Reduce heat to low and add ¼ cup water. Cover and cook, turning eggplants halfway through, until tender, 12–16 minutes.

Spoon raita on a platter. Arrange eggplants over, then top with cilantro. Sprinkle with more chili powder and drizzle with oil.