Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk

bojongourmet.com

Kevin Yanushefski

subheading: For the curry:

2 pounds eggplant (about 10 medium Chinese or Japanese eggplant)

3 tablespoons olive oil

salt, as needed

3 tablespoons ghee (or coconut oil if vegan)

2 cups diced yellow onion (from 2 medium or 3 smaller onions)

5 black cardamom pods, cracked

1 dried chile de arbol (or other medium-spicy chile), crumbled (more or less to your taste)

8 green cardamom pods, cracked

2 tablespoons coriander seeds

1 teaspoon black peppercorns

1 tablespoon ground turmeric

4 large garlic cloves, peeled and slivered

1″ chunk of ginger, peeled and cut into long, thin strips

1 pound ripe tomatoes (10 medium dry-farmed Early Girls), stemmed and diced

1 (13.5 ounce / 400 mL) can full-fat coconut milk

½ cup water

a few handfuls cilantro leaves, chopped

a handful mint leaves, slivered

1 pint whole milk (Greek) yogurt, for serving

subheading: For the rice:

2 cups long-grain basmati rice

3 ½ cups water, plus more for rinsing the rice

1 teaspoon fine sea salt

Directions at bojongourmet.com

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