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Curried Eggplant

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main-dish dairy free gluten free vegan vegetarian dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

Accompaniment: steamed basmati or jasmine rice

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