Curried Eggplant

3 pounds of eggplant
1 3/4 teaspoons salt
3 large garlic cloves
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalepeno
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
2 Tablespoons canola oil
1 3-inch cinnamon stick
3/4 cup water
1 Tablespoon packed brown sugar
3 Tablespoons chopped fresh cilantro
1/4 cup unsalted peanuts

Can serve with rice.

Cube eggplant. Toss with salt in a colander and set over a bowl. Let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.

While eggplant drains, mash 1 garlic clove, ginger, and jalepeno into a paste with 1/2 teaspoon of salt using a mortar and pestle. Then stir in mustard and cumin seeds and turmeric.

Heat oil in a heavy 5-quart pot overly moderately high heat but not smoking. Then saute remaining garlic until golden. Add spice paste and cinnamon stick., then reduce heat to moderate and cook, stirring, 1 minute.

Add eggplant and cook, stirring, until it begins to soften about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally until eggplant is tender but not falling apart - 20-25 minutes. Discard cinnamon stick. Serve eggplant with sprinkled cilantro and peanuts.

Serving Size: 1/2 a portion

Number of Servings: 2

Recipe submitted by SparkPeople user SARAHMAISTO.