CURRIED ROASTED EGGPLANT WITH SMOKED CARDAMOM AND COCONUT MILK

Complements of AllWomensTalk

Curry

• 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

Rice:

• 2 cups long-grain basmati rice
• 3 1/2 cups water, plus more for rinsing the rice
• 1 teaspoon fine sea salt

Instructions:

• 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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