How to Make Braised Eggplant with Paprika, Coriander, and Yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

canned tomatoes

💰Cheaper: fresh tomatoes

Fresh tomatoes can be used when in season.

bell pepper

💰Cheaper: zucchini

Zucchini can be a cost-effective substitute.

Cut the bottom and top off the eggplants.

Cut the eggplants in half and then into wedges about three-quarter inch thick.

Smash the garlic cloves before chopping to release more flavor.

In a 12-inch nonstick skillet, heat 3 tablespoons of vegetable oil until shimmering.

Add the minced garlic to the skillet and toast gently for about 30 seconds without letting it brown.

Add 1 tablespoon of tomato paste and the spices (2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon coriander, 0.5 teaspoon sugar, 0.5 teaspoon nutmeg, 0.5 teaspoon ginger, 0.5 teaspoon cinnamon, 0.5 teaspoon cumin) to the skillet and mix well, cooking until the tomato paste is well toasted.

Add the eggplant wedges to the skillet, then pour in 2.75 cups of water and crank the heat to high until it reaches a rolling boil.

Once boiling, cover the skillet and reduce the heat to maintain a gentle simmer, braising for about 15 minutes, shaking the pan halfway through.

After 15 minutes, check the braising liquid and reduce it for an additional 12 to 14 minutes until it thickens to a glaze, shaking occasionally to ensure even cooking.

While the liquid reduces, chop 2 tablespoons of mint and 2 tablespoons of cilantro, including the small stems for flavor.

Once the glaze is ready, taste and adjust seasoning with salt and pepper if needed.

Serve the eggplant topped with about 0.33 cup of whole milk yogurt and the chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens