1 pound baking potatoes peeled cut into 1/2-inch cubes 2
0.5 cup cilantro leaves chopped
3 tablespoons cooking oil
3 pounds eggplants with a fork
1 teaspoon fennel seeds
2 tablespoons ginger fresh grated
2 cloves garlic minced
0.5 teaspoon ground coriander
0.5 teaspoon ground cumin
1 jalapeno minced
2 tablespoons juice of lemon
2 onions sliced
2 teaspoons salt
1 pound tomatoes chopped
2 cups water
Equipment
baking sheet
broiler
dutch oven
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 jalapeo 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.
Wine Recommendation: A robust, grenache-based Gigondas or Vacqueyras from the southern Rhne valley will meld beautifully with the smoky and earthy flavors of this curry.
