Mogul Eggplant

• 1 teaspoon cumin seeds
• 6 whole cloves
• 1 tablespoon peeled, minced fresh ginger
• 2 teaspoons minced garlic
• 2 small eggplants, peeled and sliced into quarters vertically
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 tablespoon paprika
• 1/4 teaspoon cayenne (optional)
• 1 (28-ounce) can crushed tomatoes
• 2 cups plain yogurt
• Salt to taste
• 1/4 cup chopped fresh cilantro leaves, for garnish
• 2 fresh serrano chiles, seeded, deveined, and cut into julienne, for garnish

1. In an electric coffee mill or a mortar and pestle, grind the cumin seeds and cloves to a fine powder.
2. Add the ginger and garlic and continue to grind until a powdery paste forms.
3. Place the eggplant slices in the slow cooker insert.
4. In a bowl, combine the ground spiceginger 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.
5. Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily.
6. When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes.
7. Carefully mix in the yogurt and add salt to taste.
8. Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant.
9. Once again I revert to my chilled, light- to medium bodied white wine on this one.
10. A rose, I think, would also work nicely.
11. Even a fruity, young red wine might go well.

cumin seeds, cloves, fresh ginger, garlic, eggplants, garam masala, ground turmeric, paprika, cayenne, tomatoes, plain yogurt, salt, fresh cilantro, serrano chiles

Taken from www.epicurious.com/recipes/food/views/mogul-eggplant-379693 (may not work)