YIELD: Serves 6
2 pounds eggplant
2 tablespoons olive oil
2 tablespoons ghee
2 medium onions, sliced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 3/4 teaspoons cardamom
1 teaspoon ground coriander
1/3 teaspoon freshly ground black pepper
1 tablespoon ground turmeric
4 large garlic cloves, peeled and slivered
1 -inch chunk of ginger, peeled and finely chopped
1 pound ripe Roma tomatoes, diced
1 can coconut milk
Chopped cilantro, for garnish
Greek yogurt, for garnish
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut eggplant into 2-inch square chunks. Place on prepared baking sheet and toss to coat with 1 teaspoon each of salt and olive oil. Roast until golden, about 25 minutes, rotating the pan and mixing halfway through.
Meanwhile, heat the ghee in a large heavy-bottomed pot. Add onion with the heat on high, stir for 1 minute, and turn heat down to medium-low to cook, stirring occasionally, until onions are golden, 8 to 10 minutes.
Stir in chili powder, cardamom, and smoked paprika and allow flavors to get fragrant. Stir in ground coriander, black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly, then stir in chopped tomatoes, coconut milk, 1/2 cup water, and the roasted eggplant.
Bring curry to a simmer, then reduce the heat and simmer gently for around 25 minutes. The sauce should have reduced and thickened slightly.
Serve warm with chopped cilantro and plain Greek yogurt.
SOURCE: Thrive Market