Roasted Eggplant Curry

By Executive Sous Chef, Arthnel Barrett

Note from the Chef: I enjoy making this dish because you can use eggplant in any way imaginable. Eggplant is a versatile fruit with a mild taste and texture to allow it to absorb the flavor of the herbs and spices cooked along with it.

Recipe:

3 Eggplant
4 Cloves of garlic
2oz. Peeled ginger
1 Green chili
2 Red onion, peeled and chopped
¼ cup Vegetable oil
½ tbsp. Mustard seeds
½ tbsp. Fennel seeds
½ tbsp. Cumin seeds
2 Curry leaves (optional)
1 cup Water
½ tbsp. Salt
½ tbsp. Turmeric
½ tbsp. Cumin powder
¾ cup Chili powder
3 Tomatoes, chopped
¼ cup Coriander powder
½ tbsp. Sugar
½ cup Cilantro

Preparation:
Roast eggplant over open flame until skin wrinkles. Place in a bowl and cover with plastic wrap to steam and make skin easier to be removed. Peel eggplant and chop into large pieces. Set aside.

For paste:
Combine garlic, ginger, chili, and onions in a food processor and purée until finely chopped and paste-like. Reserve.
In large stock pot, heat oil on medium heat. Toast mustard seeds, fennel seeds, and cumin seeds until fragrant. Add in garlic mixture and curry leaves. Cook until fragrant then add water. Continue to cook until dry. Add in turmeric, cumin powder, and chili powder and mix together. Add in eggplant and cook until dry. Add in tomatoes and cook for 5 minutes. Add in coriander powder, sugar and cook until oil start to separate. Then pull off heat and fold in chopped cilantro. Chill immediately.