Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk

Name: Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 2 pounds eggplant ((about 10 medium Chinese or Japanese eggplant)); 3 tablespoons olive oil; salt, as needed; 3 tablespoons ghee ((or coconut oil if vegan)); 2 cups diced yellow onion ((from 2 medium or 3 smaller onions)); 5 black cardamom pods, cracked; 1 dried chile de arbol (or other medium-spicy chile), crumbled ((more or less to your taste)); 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; 1 pound ripe tomatoes (10 medium dry-farmed Early Girls), stemmed and diced; 1 can full-fat coconut milk ((13.5 ounce / 400 mL) ); 1/2 cup water; a few handfuls cilantro leaves, chopped; a handful mint leaves, slivered; 1 pint whole milk (Greek)yogurt, for serving; 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

7 steps

Prep:15minCook:50min

A flavorsome vegetable curry.

Updated at: Thu, 17 Aug 2023 06:38:56 GMT

Ingredients

6 servings

2 poundseggplant

or

3 tablespoonsolive oil

salt

as needed

3 tablespoonsghee

or coconut oil if vegan

2 cupsyellow onion

diced, from 2 medium or 3 smaller onions

5black cardamom pods

cracked

1dried chile de arbol

or other medium-spicy chile, crumbled, more or less to your taste

8green cardamom pods

cracked

2 tablespoonscoriander seeds

1 teaspoonblack peppercorns

1 tablespoonground turmeric

4garlic cloves

large, peeled and slivered

1 "ginger

chunk, peeled and cut into long, thin strips

1 poundtomatoes

ripe dry-farmed Early Girls, stemmed and diced

13.5 ouncecan full-fat coconut milk

½ cupwater

3 handfulscilantro leaves

2 cupslong-grain basmati rice

3 ½ cupswater

plus more for rinsing the rice

1 teaspoonfine sea salt

Instructions

Roast the eggplant:

Step 1

Position racks in the upper and lower thirds of the oven and preheat to 400ºIf using a long, slender variety of eggplant, cut them on the diagonal into 1-inch thick slices. If using a globe style eggplant, cut them into 2-inch square chunks. Pile the eggplant slices on a rimmed baking sheet and sprinkle with the olive oil and 1/2 teaspoon salt. Toss to coat with your hands. Spread the eggplant pieces on two baking sheets, and roast until golden on the bottoms, about 15 minutes. Use a thin metal spatula to flip the slices over, and roast until tender and golden, 5-10 more minutes. Remove and turn off the oven.

Make the curry:

Step 2

Heat the ghee in a large soup pot or dutch oven over a medium flame until it shimmers. 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.

Step 3

Meanwhile, break open the green cardamom pods and shake out the black seeds. Combine these with the coriander and peppercorns in a clean coffee grinder or spice grinder and grind finely.

Step 4

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 finished, the eggplant should still hold its shape, but the sauce around it should be slightly thickened stew-like. Taste the curry, adding salt if you feel it needs it. It will thicken further if allowed to sit and cool.

While the curry simmers, make the rice:

Step 5

Place the rice in a medium bowl and cover with cool water. Swish around for a few seconds, then drain off the milky water. Repeat this twice more; the water should be fairly clear. Drain the rice well and place it in a large, lidded saucepan with the 3 1/2 cups water and the salt. Bring to a boil over a medium-high flame, then cover the pot, reduce the heat to low, and let steam until the rice is tender and all the water is absorbed, about 15 minutes. If the rice is still crunchy, add another 1/4 cup water and continue cooking. Let the rice stand for ten minutes, then use a fork to fluff the rice.