Braised Eggplant with Paprika, Coriander, and Yogurt

Name: Braised Eggplant with Paprika, Coriander, and Yogurt
Yield: Serves 4 to 6
Ingredients: 2 (8- to 10-ounce) globe or, Italian eggplants; 3 tablespoons, vegetable 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

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Appears in Cook's Illustrated September/October 2019, America's Test Kitchen TV

Side Dishes

Vegetables

Vegetarian

For most types of produce, a few basic cooking methods immediately spring to mind. Eggplant? Not so much.

SERVES4 to 6

TIME50 minutes

has video

WHY THIS RECIPE WORKS

Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fr...

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