Dinner Tonight: Eggplant Baingan Kachri Recipe

• 1 eggplant
• 1 teaspoon salt
• 1/4 teaspoon ginger powder
• 1 teaspoon turmeric powder
• 4 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garam masala
• 1/4 teaspoon dried red chili flakes
• 1 tablespoon canola oil
• 1 tablespoon olive oil

1. Cut the eggplant crosswise into 1-inch slices. Score one side of the eggplants with an "x" about a half-inch deep. Sprinkle each slice with a little salt and set aside for 15 minutes.
2. Meanwhile, mix together the spices.
3. Pour the canola oil into a large skillet over medium heat. Wipe the salt off the eggplant slices and add them, cut side down, to the skillet. Cook for fifteen minutes.
4. Turn the slices over and sprinkle each slice with the spice mix. Cook for 7 minutes.
5. Turn the slices over, sprinkle with more of the spice mix, and cover the skillet. Cook for 10 minutes.
6. Transfer the slices to a plate, sprinkle with a little more of the spice mix, and drizzle the olive oil on top.

eggplant, salt, ginger powder, turmeric powder, coriander powder, cumin powder, ground black pepper, garam masala, red chili, canola oil, olive oil

Taken from www.seriouseats.com/recipes/2008/09/eggplant-baingan-kachri-recipe.html (may not work)