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CURRIED ROASTED EGGPLANT WITH SMOKED CARDAMOM AND COCONUT MILK

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.
  • foodies for food lovers
Lemon-Garlic Vinaigrette

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