Eggplant and Potato Curry

  • Active Time 35m
  • Total Time 35m

Serves 4

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

  • For Eggplant:
  • 2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork
  • For Potatoes:
  • 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 jalapeno chili, 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

FOR EGGPLANT: 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.

FOR POTATOES: 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 jalapeno 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.

TO ASSEMBLE: 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.

Tip: 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2927

nutrition information per serving

312 calories; 12g total fat; 0mg cholesterol; 1194mg sodium; 51g carbohydrates; 13g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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