Curried Eggplant

Oh how I love summertime when the Farmer's Markets offer the freshest, often organic, produce straight from local farms. The market closest to our house has one grower who sells the most magnificent eggplants I have ever eaten. Not only are they delicious, but they are so beautiful that you could use them as a centerpiece. So, every week during their growing season I head over there as early as I can (otherwise they'll be sold out) and pick up my week's supply.

This vegetarian dish, which I've made several times before, helps me use my eggplants in a non-traditional and very tasty way, but also provides Matt with another interesting Indian meal.

Curried Eggplant

3 lbs. eggplant (preferably teeny little eggplants (1-2") or Asian eggplants, without a lot of seeds)
1-2 large garlic cloves, minced
1 T fresh ginger, minced
2 t jalapeno, including seeds, minced -- more or less, to taste (can vary hot pepper types)
1 t salt
2-3 T olive oil
1 onion, chopped
2 t yellow mustard seeds
1 t cumin seeds
1/2 t turmeric
1/4 t pepper
1 cinnamon stick
1/2 C water
1 t brown sugar
Fresh cilantro

Preheat oven to 450 degrees.

Coat large, heavy cookie sheet with sides with olive oil.

Slice eggplant into approximately 1/2 inch thick slices (cut teeny eggplants in half lengthwise) and place in single layer (it's okay to be close together). Drizzle with olive oil or spray with olive oil spray. Salt and pepper. Roast for around 20 minutes, checking occasionally after 15 minutes or so, until eggplant is lightly browned and soft. Set aside.

Cook onion in pan with olive oil until soft.

"Smush" minced garlic, minced ginger and minced jalapeno with 1t salt, using side of large knife. Place in small bowl, add other spices and combine.

Add spices to cooked onion in pan and cook 1 minute. Add roasted eggplant and water, and cook about 5 to 8 minutes, until water is reduced. Season with salt, if needed.

Serve over basmati rice and sprinkle with fresh cilantro.