6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Recipe Contest Runner-Up: Spicy Indian Eggplant

Support Provided By
Photos by Shane Redsar
Photos by Shane Redsar

It was difficult choosing just one winner of our eggplant recipe contest. Chef Ernest Miller of the Hollywood Farmer's Kitchen and I were forced to take many, many bites of the finalists. But this was such a close second, we had to publish it, too!

This Spicy Indian Eggplant recipe comes from L.A. resident Jessa Forsythe-Crane, who adapted it from Randomgirl.com. She thought she didn't like eggplant, but made this on a whim one day -- Jessa loved it so much she added "OMG" to its name.

Check back here tomorrow to find the winning recipe. Until then, try this one out - it'd be perfect over basmati rice.

DSC_2550

Best Spicy Indian Eggplant OMG
1 teaspoon fresh ground coriander
1/2 teaspoon fresh ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red wine vinegar
1 medium eggplant, peeled
2 tablespoons Earth Balance (or your oil of choice)
1 teaspoon salt
1/2 cup chopped fresh cilantro

Combine spices in a small bowl.

In a measuring cup, stir together water, sugar, and vinegar.

Cut eggplant into 1-inch cubes.

In a large non-stick skillet, heat oil over medium heat until foam subsides, then cook spices, stirring constantly, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture.

Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes or until eggplant is just tender.  

Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on the bottom, about 15 minutes.

Remove skillet from heat and let eggplant stand, covered, 5 minutes.

Serve with liberal sprinkles of fresh cilantro.

Support Provided By
Read More
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.
Two rows of colorfully lit Christmas trees at Hikari – A Festival of Lights at Tanaka Farms. | Sandi Hemmerlein

Six SoCal Holiday Lights Drive-Thrus and Drive-Bys for 2020

Haul out the holly and fill up the stockings. We need a little Christmas! Here are some of the best drive-thru holiday experiences in Southern California.