You can use either Chinese or Japanese eggplants for this recipe; both varieties have purple skin, a long, slender shape, and small seeds.
Active time: 40 min Start to finish: 1 1/4 hr
Recipe information
Yield
Makes 6 side-dish or 4 main-course servings
Ingredients
Preparation
Step 1
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
Step 2
While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
Step 3
Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
Step 4
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 to 25 minutes. Season eggplant with additional salt.
Step 5
Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
