Sauteed Eggplant with Cumin, Chili Powder and Garlic

We're about to join a CSA. That's short for Community Supported Agriculture and means that we buy a "share" of a local farmer's crops. Once a week, we'll head out to far southeast Dallas and pick up our produce. We'll never know what we're going to get. So it will be a challenge to incorporate it all into meals. But I hope it will help us continue to eat healthily.


I guess this is practice for those produce-packed days ahead. We've been eating a lot more vegetarian meals these days and the other day I picked up an eggplant at the grocery store...having no idea what I was going to do with it. But I consulted the eggplant section of a great cookbook called Perfect Vegetables and was ready to go.


The result was delicious and full-flavored. A great leftover use was to wrap in a tortilla the next day with a bit of sour cream and lettuce for a vegetarian soft taco. I thought it might be good in an omelet or scrambled eggs too, but didn't get to that one.


Sauteed Eggplant with Cumin, Chili Powder and Garlic
Serves four.


1 large eggplant (about 1½ pounds), ends trimmed, cut into ¾-inch chunks
1 tablespoon kosher salt
2 tablespoons vegetable oil
1 teaspoon ground cumin
½ teaspoon chili powder
2 medium cloves garlic, minced or pressed through a garlic press
1 teaspoon sugar

Place eggplant cubes on a rimmed baking sheet lined with paper towels and sprinkle with kosher salt, tossing to coat the cubes evenly. Let stand for at least 30 minutes.

Using additional paper towels, pat excess moisture and salt from the eggplant cubes.


(Note: Salting the eggplant helps eliminate liquid and air pockets that would soak up the oil when cooking.)

Heat the oil in a 12-inch, heavy-bottomed skillet over medium-high heat until almost smoking.
Add the cumin and chili powder and cook until fragrant, about 20 seconds. Add the eggplant cubes and cook about 4 minutes until they begin to brown.

Reduce heat to medium-low and cook, stirring occasionally, until the eggplant is fully cooked and lightly browned, about 10 minutes.

Stir in the garlic and sugar. Cook to blend flavors, about 2 minutes.