Braised Eggplant with Paprika, Coriander, and Yogurt
By Steve DunnPublished on July 15, 2019
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
2 (8- to 10-ounce) globe or Italian eggplants 3 tablespoons vegetable oil 2 garlic cloves, minced1 tablespoon tomato paste 2 teaspoons paprika 1 teaspoon table salt 1 teaspoon ground coriander ½ teaspoon sugar ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger 2 ¾ cups water ⅓ cup plain whole-milk yogurt 2 tablespoons minced fresh cilantro
Before You Begin
Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed.
Instructions
- Trim ½ inch from top and bottom of 1 eggplant. Halve eggplant crosswise. Cut each half lengthwise into 2 pieces. Cut each piece into ¾-inch-thick wedges. Repeat with remaining eggplant.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste, paprika, salt, coriander, sugar, cumin, cinnamon, nutmeg, and ginger and cook, stirring constantly, until mixture starts to darken, 1 to 2 minutes. Spread eggplant evenly in skillet (pieces will not form single layer). Pour water over eggplant. Increase heat to high and bring to boil. Reduce heat to maintain gentle boil. Cover and cook until eggplant is soft and has decreased in volume enough to form single layer on bottom of skillet, about 15 minutes, gently shaking skillet to settle eggplant halfway through cooking (some pieces will remain opaque).
- Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to just a few tablespoons, 12 to 14 minutes longer. Off heat, season with salt and pepper to taste. Transfer to platter, drizzle with yogurt, sprinkle with cilantro, and serve.
Time
50 minutesYield
Serves 4 to 6Ingredients
2 (8- to 10-ounce) globe or Italian eggplants
3 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon table salt
1 teaspoon ground coriander
½ teaspoon sugar
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 ¾ cups water
⅓ cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro
Test Kitchen Techniques
Ingredients
2 (8- to 10-ounce) globe or Italian eggplants
3 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon table salt
1 teaspoon ground coriander
½ teaspoon sugar
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 ¾ cups water
⅓ cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro
Test Kitchen Techniques
Ingredients
2 (8- to 10-ounce) globe or Italian eggplants
3 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon table salt
1 teaspoon ground coriander
½ teaspoon sugar
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 ¾ cups water
⅓ cup plain whole-milk yogurt
2 tablespoons minced fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fry, we braised the eggplant in a single batch. Once the eggplant was tender, we reduced the braising liquid to create a sauce.
Before You Begin
Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed.
Instructions
- Trim ½ inch from top and bottom of 1 eggplant. Halve eggplant crosswise. Cut each half lengthwise into 2 pieces. Cut each piece into ¾-inch-thick wedges. Repeat with remaining eggplant.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste, paprika, salt, coriander, sugar, cumin, cinnamon, nutmeg, and ginger and cook, stirring constantly, until mixture starts to darken, 1 to 2 minutes. Spread eggplant evenly in skillet (pieces will not form single layer). Pour water over eggplant. Increase heat to high and bring to boil. Reduce heat to maintain gentle boil. Cover and cook until eggplant is soft and has decreased in volume enough to form single layer on bottom of skillet, about 15 minutes, gently shaking skillet to settle eggplant halfway through cooking (some pieces will remain opaque).
- Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to just a few tablespoons, 12 to 14 minutes longer. Off heat, season with salt and pepper to taste. Transfer to platter, drizzle with yogurt, sprinkle with cilantro, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments