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Curried Eggplant

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Curried Eggplant

Ingredients

  • 3 lb asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
  • 1 3/4 teaspoons salt
  • 1 large garlic clove, chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 teaspoons chopped fresh jalapeƱo chile including seeds
  • 1 teaspoon yellow or brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 3 tablespoons vegetable oil
  • 1 large onion, halved lengthwise and thinly sliced lengthwise
  • 1 (3-inch) cinnamon stick
  • 3/4 cup water
  • 1 tablespoon packed brown sugar
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup roasted cashews (1 1/4 oz), chopped
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