Eggplant and Potato Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Charring the eggplant before cooking is well worth the little bit of extra time it takes; it gives the whole dish an enticing smokiness. Serve the curry with rice (preferably basmati) and, if you like, top with additional chopped cilantro and tomatoes. Ingredients:
2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork |
3 tablespoons cooking oil |
2 onions, sliced |
2 cloves garlic, minced |
2 tablespoons grated fresh ginger |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1 teaspoon fennel seeds |
1 jalapeño pepper, seeds and ribs removed, minced |
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes |
2 teaspoons salt |
2 cups water |
3 medium tomatoes (about 1 pound), chopped |
2 tablespoons lemon juice |
1/2 cup chopped cilantro |
Directions:
1. Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
2. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
3. Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.
4. Wine Recommendation: A robust, grenache-based Gigondas or Vacqueyras from the southern Rhône valley will meld beautifully with the smoky and earthy flavors of this curry.
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