Eggplant With Yogurt And Saffron - {Kashmiri Baingan}

Trim tough end of eggplant stems, leaving caps intact. Slice each eggplant from blossom end halfway to cap. Soak eggplants in water to cover at least 30 minutes to open slits.

In small bowl, mix coriander, cayenne and 1/2 teaspoon salt. In separate small bowl, soak saffron threads in warm milk.

Drain eggplants in colander. Working over plate, pry slits open with your fingers and spoon 1/4 teaspoon spice mixture into each eggplant, letting any excess spices fall onto plate. Push slit closed to distribute spices evenly.

In a 10-inch, 3- to 3-1/2-quart skillet with lid, heat oil over high heat. Add cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry until they sizzle, about 1 minute. Add ginger and onion and continue to cook until onion turns translucent, 3 to 4 minutes.

Add eggplants and any spices remaining on plate. Fry on high heat, stirring frequently to evenly cook eggplants until their purple color takes on a brownish hue, about 3 to 4 minutes.

Reduce heat to low, wait 5 minutes, then stir in yogurt. (If the heat is too high, the yogurt will separate.) Add milk with saffron, remaining 1 teaspoon salt and mix well, being careful not to break eggplants.

Cover; cook 20 to 25 minutes, stirring once or twice to allow for even cooking. Remember to allow drops of water collected on inside of lid to fall back into pan. Garnish with cilantro leaves before serving.

This recipe yields 6 servings.

Each serving: 146 calories ; 616 mg sodium; 3 mg cholesterol; 10 grams fat; 13 grams carbohydrates; 3 grams protein; 1.68 grams fiber.