Dinner Tonight: Eggplant Curry With Apples, Fennel, And Cumin Recipe

• 1 tablespoon canola oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds, 1/2 ground
• 2 dried red chilies, stems removed
• 1 medium eggplant (about 8 ounces), stems removed, chopped into 1-inch chunks
• 1 Braeburn or Granny Smith apple, cored, chopped into 1-inch chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 2 tablespoons cilantro, chopped

1. Pour the oil into a skillet over medium-high heat. Toss in the fennel seeds, whole cumin seeds, and the chiles. Cook, stirring vigorously, for about 15 seconds.
2. Add the eggplant and apple. Sprinkle in the salt, coriander, ground cumin, and turmeric. Cook, stirring often to incorporate the seasoning, for three minutes.
3. Pour in 1/2 cup of water and scape the bottom of the skillet with a wooden spoon to dislodge any browned bits. Turn heat to medium, cover, and cook for 15 minutes or until the eggplant is tender. Stir every 3 minutes or so.
4. Season with more salt to taste and garnish with cilantro.

canola oil, fennel seeds, cumin seeds, red chilies, eggplant, braeburn, kosher salt, ground coriander, ground turmeric, cilantro

Taken from www.seriouseats.com/recipes/2009/09/eggplant-curry-with-apples-fennel-cumin-recipe.html (may not work)