Spiced Baby Eggplants
（Recipe by Andy Baraghani）The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe. They may be labeled Japanese, Indian, Italian—or simply “baby.”
用料
| 1-inch piece ginger, peeled, finely grated | 1 |
| garlic cloves, finely grated | 2 |
| ground coriander | 1 teaspoon |
| ground cumin | 1 teaspoon |
| ground turmeric | ½ teaspoon |
| olive oil, divided, plus more for serving | 5 tablespoons |
| Kashmiri chili powder or sweet smoked paprika, plus more for serving | 1 teaspoon |
| Indian eggplants (about 12) | 1½ pounds |
| Kosher salt | Some |
| Raita and coarsely chopped cilantro (for serving) | Some |
Spiced Baby Eggplants的做法
Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, and 1 tsp. chili powder in a small bowl.
Quarter eggplants lengthwise through rounded bottom, stopping ½" short of the stem. Gently pry quarters open without detaching flesh from stem; season with salt. Spoon spice mix into each eggplant, making sure inside flesh is coated.
Heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high.
Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 minutes total. Reduce heat to low and add ¼ cup water. Cover and cook, turning eggplants halfway through, until tender, 12–16 minutes.
Spoon raita on a platter. Arrange eggplants over, then top with cilantro.
Sprinkle with more chili powder and drizzle with oil.
