Eggplant and Potato Curry

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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.Plus: More Vegetable Recipes and Tips

Eggplant and Potato Curry
Photo: © Melanie Acevedo
Yield:
4

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.

Suggested Pairing

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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