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.
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