Braised Eggplant with Paprika, Coriander, and Yogurt

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 2 (8- to 10-ounce) globe or Italian eggplants
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon table salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 3/4 cups water
  • 1/3 cup plain whole-milk yogurt
  • 2 tablespoons minced fresh cilantro

Directions

  1. Trim ½ inch from top and bottom of 1 eggplant. Halve eggplant crosswise. Cut each half lengthwise into 2 pieces. Cut each piece into ¾-inch-thick wedges. Repeat with remaining eggplant; set aside.
  2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, paprika, salt, coriander, sugar, cumin, cinnamon, nutmeg, and ginger and cook, stirring constantly, until mixture starts to darken, 1 to 2 minutes. Spread eggplant evenly in skillet (pieces will not form single layer). Add water and bring to boil over high heat. Reduce heat as needed to maintain gentle boil. Cover and cook until eggplant is soft and has decreased in volume enough to form single layer on bottom of skillet, about 15 minutes, gently shaking skillet to settle eggplant halfway through cooking (some pieces will remain opaque).
  3. 3 Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to a few tablespoons, 12 to 14 minutes longer. Off heat, season with salt and pepper to taste. Transfer to platter, dollop with yogurt, sprinkle with cilantro, and serve.