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Silk Road Eggplant

Vegetables, also Vegetarian Foods

Silk Road Eggplant
6 to 8 Tablespoons corn oil
2 pounds thin eggplant, peeled and sliced thin
1 teaspoon cumin seeds
1/4 teaspoon ground cumin
1 teaspoon coriander seeds, their pods discarded
1/4 teaspoon ground coriander
1 large quill cinnamon
1/4 teaspoon ground cinnamon
1 large onion, sliced thin
6 cloves garlic, minced
2 tomatoes, peeled and chopped
2 Tablespoons lemon juice
2 Tablespoons pomegranate molasses
1/4 teaspoon ground black pepper
1 Tablespoon sugar
1 teaspoon salt
2 Tablespoons cornstarch or another thickener mixed with two tablespoons water
1. Heat two tablespoons oil and fry eggplant in three or four batches until golden brown, then remove and drain.
2. Add both cumins, corianders, both whole and ground cinnamon, onion slices, and garlic and reduce the heat and fry for fifteen minutes, then add the tomatoes, lemon juice, pomegranate molasses, pepper, salt, and sugar, and cover and simmer for fifteen minutes.
3. Remove the cinnamon quill and put the eggplant slices carefully on the top, overlapping them. Starting in circles from the outside to the center. And simmer another ten minutes. Chill covered overnight in the refrigerator.
4. Reheat on low until heated thoroughly, the add the cornstarch mixture and bring to the boil and remove from the heat; do not stir. Let this rest ten minutes then turn it over into a deep bowl so that the eggplant is on the bottom, and serve.

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