Sweet-and-Sour Eggplant

• 4 (about 1 1/4 pounds total) purple baby eggplants, or see above
• 2 tablespoons chickpea flour
• 1 teaspoon very finely grated peeled fresh ginger
• 1/41/2 teaspoon cayenne pepper
• 1 1/2 tablespoons ground coriander
• 1 teaspoon ground cumin
• Salt
• 3 tablespoons finely chopped cilantro
• 4 tablespoons olive or canola oil
• 2 teaspoons sugar
• 2 teaspoons lemon juice

1. Cut the eggplants in quarters lengthways, without separating the pieces at the stem end.
2. Leave to soak in a bowl of water for 30 minutes.
3. Put the chickpea flour in a small cast-iron frying pan.
4. Stir on medium heat until it is a shade darker.
5. Remove to a small bowl.
6. Add the ginger, cayenne, coriander, cumin, 3/4 teaspoon salt, cilantro, and 1/4 cup water.
7. Stir to make a paste.
8. Remove eggplants from the soaking water and dry them off.
9. Rub the spice mixture on all the cut surfaces.
10. Pour the oil into a medium frying pan and set on medium-high heat.
11. When hot, put in the eggplants and brown them lightly on all sides.
12. Sprinkle 1/4 teaspoon salt over the top and add 1/4 cup water.
13. Bring to a simmer.
14. Cover, turn heat to low, and cook gently for 25 minutes or until tender.
15. Meanwhile, combine 1/4 cup water with the sugar and lemon juice.
16. Pour this over the eggplants when they are tender.
17. Cook on medium-high heat, turning the eggplants gently once, until only a thick sauce remains.

purple baby eggplants, chickpea flour, ginger, cayenne pepper, ground coriander, ground cumin, salt, cilantro, olive, sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-eggplant-373819 (may not work)