Recipes Eggplant and Potato Curry 3.0 (4,505) Add your rating & review 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 By Food & Wine Editors Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email 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 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. 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. 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. Rate it Print