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

Prep Time: 20 min.
Cook Time: 25 min
Serves: 4

Ingredients:
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
Basmati Rice

Directions:
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.

Heat the butter in a large skillet over med. heat.  Add the spices and cook, stirring until fragrant – about 1 minute.  Add eggplant and salt and toss to coat with the spice mixture.  Stir in vinegar mixture and simmer covered, without stirring, for 10 minutes or until eggplant is just tender.  Uncover skillet and cook at a rapid simmer, without stirring, until most of the liquid is evaporated – about 15 minutes.

Remove skillet from heat and let sit for 5 minutes.  Serve over basmati rice and sprinkle with cilantro.

Originally published Mar 2010