Spiced Baby Eggplants

Name: Spiced Baby Eggplants
Yield: 4 servings
Ingredients: 1 1-inch piece ginger, peeled, finely grated; 2 garlic cloves, finely grated; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; 5 tablespoons olive oil, divided, plus more for serving; 1 teaspoon Kashmiri chili powder or sweet smoked paprika, plus more for serving; 1½ pounds Indian eggplants (about 12); Kosher salt; Raita and coarsely chopped cilantro (for serving)

By Andy Baraghani

July 10, 2017

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Photo by Alex Lau

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.” If you have an Asian grocer near you, try that. Alternately, use another small, purple- or lilac-colored type.

Recipe notes

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