Spice Braised Gingered Eggplant with Mint Yogurt
Ingredients
- 1 cup plain whole-milk yogurt
- 1/4 cup finely chopped mint
- 1 teaspoon red wine vinegar
- Kosher salt
- Vegetable oil, for frying
- Six 6-ounce Italian or Japanese eggplants, halved lengthwise
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon yellow mustard seeds
- Two 14-ounce cans diced tomatoes
- 2 ounces fresh ginger—peeled and coarsely chopped
- 6 garlic cloves, very finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 cup chopped cilantro, plus more for garnish
- 1/2 cup chopped parsley, plus more for garnish
Instructions
Spice-Braised Gingered Eggplant with Mint Yogurt serves 4 original recipe by Food & Wine.
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