Muslims from Persia and Central Asia invaded India from the north and ruled much of the country during the sixteenth to eighteenth centuries. As a culture, they are called “Mogul.” They brought with them a period of relative peace and affluence, unifying the native cultures and cuisines of India with those of the Persian Empire. Adding yogurt to a dish is a Mogul touch, as is sealing food with dough in a clay pot and cooking it directly over the coals of a fire. The following recipe is a typical Mogul-style dish, cooked in your slow cooker instead of over a fire. Add the yogurt at the last minute to avoid curdling. (Note: If you cut the eggplant into cubes, the dish makes an excellent sauce for pasta.) Serve with basmati rice.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In an electric coffee mill or a mortar and pestle, grind the cumin seeds and cloves to a fine powder. Add the ginger and garlic and continue to grind until a powdery paste forms.
Step 2
Place the eggplant slices in the slow cooker insert.
Step 3
In a bowl, combine the ground spice–ginger mixture, garam masala, turmeric, paprika, cayenne, and crushed tomatoes, mix thoroughly, and then pour the spiced sauce over the eggplant slices, spreading it evenly over them.
Step 4
Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily. When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes. Carefully mix in the yogurt and add salt to taste.
Step 5
Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant.
Suggested Beverage
Step 6
Once again I revert to my chilled, light- to medium bodied white wine on this one. A rosé, I think, would also work nicely. Even a fruity, young red wine might go well.
