I love Indian food! The flavors are always interesting and most times it’s prepared in a healthy way. In fact, one Indian spice that’s usually included is Turmeric, known for it’s anti-inflammation properties. The active ingredient in Turmeric is curcumin and scientists are discovering that it is beneficial in the treatment of many different health conditions from cancer to Alzheimer’s disease. I try to include it in my cooking often for this reason.
We are really fortunate to have an Indian market nearby where I go frequently to buy spices and supplies for cooking Indian recipes. The owner is really nice and offers advice on preparing various dishes. That’s where I got this recipe for Indian Spiced Eggplant. She gave me the basic ingredients and then I found a recipe online and combined the two. This recipe is really easy, and is quite healthy.
Indian Spiced Eggplant
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 1/2 cups water
2 tblsp agave nectar
2 tblsp red wine vinegar
2 medium eggplants (about 1 1/2 lbs)
1/4 cup unsalted butter or Earth Balance Buttery Spread or ghee
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
In a small bowl combine the garam masala, coriander and turmeric. In a measuring cup combine water, agave and vinegar. Cut eggplant into 2 inch peices.
Remove skillet from heat and let sit for 5 minutes. Serve over basmati rice and sprinkle with cilantro.
Originally published Mar 2010