CURRIED ROASTED EGGPLANT WITH SMOKED CARDAMOM AND COCONUT MILK
Complements of AllWomensTalk
- approx 10 medium eggplants
- 3 tablespoons foodies Extra Virgin olive oil
- foodies Organic Flakey Sea salt to taste
- 2 cups diced yellow onion (from 2 medium or 3 smaller onions)
- 5 black cardamom pods, cracked
- 1 dried red chilli
- 8 green cardamom pods, cracked
- 2 tablespoons coriander seeds
- 1 teaspoon black peppercorns
- 1 tablespoon ground turmeric
- 4 large garlic cloves, peeled and slivered
- 1 " chunk of ginger, peeled and cut into long, thin strips
- 10 medium ripe tomatoes stemmed and diced
- 1 can full-fat coconut milk
- 1/2 cup water
- a few handfuls corianda leaves, chopped
- a handful mint leaves, slivered
- 1 pint whole milk (Greek)yogurt, for serving
- 2 cups long-grain basmati rice
- 3 1/2 cups water, plus more for rinsing the rice
- 1 teaspoon fine sea salt
- Place the racks in the upper and lower thirds of the oven and preheat it to 400º Cut the eggplants into 1-inch thick slices or 2-inch square chunks.
- Place the eggplant slices/chunks on a rimmed baking sheet and sprinkle with the olive oil and 1/2 teaspoon salt, toss.
- Redistribute the eggplant pieces on two baking sheets, and roast until golden for 15 minutes. Flip the slices over, and roast until the other side is tender and golden, 5-10 more minutes.
- Remove and turn off the oven.
- Heat the ghee or olive oil in a large soup pot or dutch oven over a medium heat until it simmers.
- Add the onion, black cardamom pods, and crumbled chile de arbol. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden and tender, 10-15 minutes.
- Meanwhile, break open the green cardamom pods and shake out the black seeds.
- Combine the seeds with the coriander and peppercorns in a clean coffee grinder or spice grinder and grind finely.
- When the onions are soft, stir in the ground spice mixture, turmeric, garlic, and ginger.
- Cook for a few minutes to toast the spices, then stir in the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Increase the heat to bring the curry to a simmer, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally.
- When done, the eggplant should still hold its shape, but the sauce should be thick. Taste the curry, adding salt if needed.
- The sauce will thicken whilst cooling down.
- While the curry simmers, make the rice.
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