Recipe

Eggplant And Sweet Potato Curry Recipe

	Sunnyflower / All my dishes 1 year, 8 months ago Charring the eggplant before cooking gives the whole dish an enticing smokiness! Well worth your time :) Prep:15m Cook:40m Servings:4	Sunnyflower
	cilantro cilantro sweet potatoes curries eggplant smoky

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Ingredients

2 large eggplants (about 1 1/2 lbs each), pricked all over with a fork.

3 Tbsp olive oil

2 onions, sliced

2 cloves garlic, minced

2 Tbsp grated fresh ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1 tsp fennel seeds

1 jalapeno, seeded, membranes removed, and chopped finely

1 lb sweet potatoes, peeled and cut into 1/2" cubes

2 tsp salt

2 C water

3 medium tomatoes, chopped

2 Tbsp lemon juice

1/2 C chopped fresh cilantro

Directions

Heat oven to broil setting. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.

In large pot, heat oil on medium heat. Add onions and cook, stirring frequently, until translucent, about 5 minutes. Ad garlic and ginger and cook, stirring frequently, until frangrant, about 1 minute. Stir in coriander, cumin, fennel seeds, and jalapeno and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water. Bring to a simmer. Cook, covered, until the potatoes begin to soften, about 10 minutes.

Cut each eggplant open and spoon the pulp into potato mixture. Simmer, uncovered, until the potatoes are tender, about 10 minutes more. Add the tomatoes and heat through. Stir in lemon juice and cilantro.

Serve over basmati or brown rice and top with additional chopped cilantro and fresh tomatoes if desired.

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