I suppose I subconsciously made this dish in reaction to my grand declaration that only roasted eggplants were worth eating. But it's just not true. I was initially attracted to this recipe for eggplant baingan kachri from Recipe Gullet because of the spice mix. The combination looked like no eggplant dish I'd had before. I didn't mind that the eggplant was sautéed—I just wanted to spruce up a weekday meal.
But it's the eggplant, not the spices, that is extraordinary. When done, the outside becomes crispy and crunchy while the insides turn luscious and velvety. It's my new favorite way to cook eggplant. The key is to use just a little oil and cook it for a long time—about 30 minutes in a pan over medium heat. It may sounds crazy, but you can't argue with results like this.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
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