Serves 4 - 6
Ingredients
* 500g Eggplant
* 3 tablespoons olive oil
* Salt to taste
* 3 tablespoons coconut oil
* 2-4 medium sized onion
* 1 teaspoon ground cardamom
* 4-5 chile de arbol (or any other dried chili/chiliflakes) to taste
* 8 green cardamom pods
* 1 teaspoon black peppercorns
* 1 teaspoon ground turmeric
* 4 large garlic cloves
* 1 thumb sized chunk of ginger
* 1 can of diced tomatoes
* 400 ML coconutmilk
* rice
Preparation:
Cut the eggplant in cubes and cover with salt. Mix with olive oil and put in a preheated oven/airfryer on 180 degrees celsius. Roast for 30 minutes, or until done. Make sure the eggplant is ready when you begin, we will add them soon.
Meanwhile cut the onions in cubes, the garlic in slices and the ginger in thin strips.
Mix the ground cardamom with the chile de arbol and put in a grinder/mortar to grind, set aside. Open the cardamom pods and shake the inside in the mortar, along with the peppercorns. Smash and mix with the turmeric. Set aside.
Heat up the coconut oil in a large pot or wok. Put in the onion and set to medium keep stirring and mix in the ground cardamom/chile mix. Leave the heat on medium and stir occasionally until the onions are soft. Now add the carlic, ginger and the next spice mix that has the turmeric/pepper/cardamom pod and cook for a while to toast the spices and really make the flavour spread. Now add the eggplant, tomatoes, and coconutmilk. Increase the heat and mix well. Bring to a boil and then immediately turn the heat low to simmer while stirring occasionally. Add salt to your liking and keep stirring.
Meanwhile prepare the rice, by now you should know my prefferred method; 1 cup rice, 1,5 cup water, bring to boil, lower the heat, let it rest for a minute, stir, and close the lid.
When the rice is done, add with the curry in a bowl/plate and serve with Greek yogurt on the side.
If you are a fan of coriander, you can add some leaves on the top.
Enjoy your meal!
Mike & Leda
