Eggplant with toasted spices

Ingredients

1. 1 large eggplant, about 1 1/2 pounds
2. 1 teaspoon mustard seed
3. 1/2 teaspoon ground cumin
4. 1/2 teaspoon ground coriander
5. 1/2 teaspoon curry powder
6. Pinch of ground ginger
7. Pinch of ground nutmeg
8. Pinch of ground cloves
9. 1 tablespoon olive oil
10. 1/2 yellow onion, finely chopped
11. 2 cups cherry tomatoes, halved, or 1 cup tomato sauce
12. 1 tablespoon light molasses
13. 1 garlic clove, minced
14. 1 teaspoon red wine vinegar
15. 1/4 teaspoon salt
16. 1/4 teaspoon freshly ground black pepper
17. 1 tablespoon chopped fresh cilantro

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Trim the eggplant and cut into round slices about 1/4-inch thick. Arrange the slices on the rack or pan and grill or broil, turning once, until the eggplant is tender and browned, about 5 minutes on each side. Set aside and keep warm.

In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat until hot but not smoking. Add the spice mixture and cook, stirring constantly, for about 30 seconds. Add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 4 minutes. Season with the salt and pepper.

Transfer the eggplant to a warmed serving dish or individual plates, pour the sauce over, and garnish with the cilantro.

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.