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1
Trim tough end of aubergine stems, leaving caps intact.
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2
Slice each aubergine from blossom end halfway to cap.
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3
Soak aubergines in water to cover at least 30 min to open slits.
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4
In small bowl, mix coriander, cayenne and 1/2 tsp.
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5
salt.
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6
In separate small bowl, soak saffron threads in hot lowfat milk.
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7
Drain aubergines in colander.
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8
Working over plate, pry slits open with your fingers and spoon 1/4 tsp.
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9
spice mix into each aubergine, letting any excess spices fall onto plate.
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10
Push slit closed to distribute spices proportionately.
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11
In a 10-inch, 3- to 3-1/2-qt skillet with lid, heat oil over high heat.
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12
Add in cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry till they sizzle, about 1 minute.
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13
Add in ginger and onion and continue to cook till onion turns translucent/soft, 3 to 4 min.
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14
Add in aubergines and any spices remaining on plate.
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15
Fry on high heat, stirring frequently to proportionately cook aubergines till their purple color takes on a brownish hue, about 3 to 4 min.
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16
Reduce heat to low, wait 5 min, then stir in yogurt.
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17
(If the heat is too high, the yogurt will separate.)
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18
Add in lowfat milk with saffron, remaining 1 tsp.
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19
salt and mix well, being careful not to break aubergines.
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20
Cover; cook 20 to 25 min, stirring once or possibly twice to allow for even cooking.
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21
Remember to allow drops of water collected on inside of lid to fall back into pan.
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22
Garnish with cilantro leaves before serving.
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23
This recipe yields 6 servings.
