Eggplant Curry

 Ingredients

1 1/2 pounds eggplants, preferably the slender Asian varieties, stems removed and sliced into 1/2 inch rounds or pieces

 2 tbsp extra virgin olive oil or any cooking oil

1 1/2 tsp salt

1 medium yellow onion, diced

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp curry pdr ( recipe in next post)

1/4 tsp cardamom pdr

1/4 tsp cumin pdr

1/4 tsp coriander pdr

1 tsp salt or to taste

2 cups (or 14.5 ounce can) diced tomatoes

2 tbsp tomato paste

1-2 green chilies, seeded and finely diced

3/4 cup chicken or vegetable broth

1 cup coconut milk

2 tbsp chopped coriander leaves 

Preparations

Preheat the oven to Broil.

Place the sliced/diced eggplants into 1/2 inch thick rounds or pieces. Place them in a bowl and toss with the olive oil and salt. Lay the eggplant in a single layer on a lined baking sheet.  Place in the oven and broil for 10-12 minutes or until nicely browned.

While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.

Add the garlic, ginger, pepper, and spices and cook for another minute or two. Add the diced tomatoes and tomato paste and stir to combine. Stir in the broth. Return the roasted eggplants to the pot. Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

The curry will thicken as the eggplant breaks down.  You want it to be very soft and partially collapsed but not entirely mushy.  

Add the coconut milk and coriander leaves and return to a simmer for 2 minutes.  Add salt to taste.

Garnish with a sprinkling of coriander leaves and serve with basmati rice and/or roti and cucumber raita if desired.

 

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