Charred Eggplant and Tomato Curry with Ginger
Ingredients
- 1 large eggplant
- Sea salt
- Smoked paprika
- Olive oil
- 4 cloves garlic
- 1/2 yellow onion
- 2-inch piece fresh ginger
- 5 compari tomatoes
- Ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/4 cup water
- Fresh cilantro
- Jasmine rice
Preparation
Quarter a large eggplant, sprinkle with sea salt and smoked paprika, place on a lightly oiled sheet pan skin side up, and bake in a 450-degree oven for 20 minutes.
Allow to cool, peel off the skin, and roughly chop into a mash or puree, then reserve.
Saute 4 chopped garlic cloves, half a yellow onion, and a 2-inch piece of chopped fresh ginger in olive oil until toasty and translucent, seasoning with sea salt.
Add 5 chopped compari tomatoes, season with sea salt and ground black pepper, and cook for 4 minutes until tomatoes release juices and form a rich sauce.
Add 1 teaspoon turmeric and 1 teaspoon garam masala, and cook for 2 minutes.
Add the eggplant mash and 1/4 cup water, cook for 2 more minutes to incorporate flavors, and taste for salt.
Garnish with fresh cilantro and chopped tomatoes, and serve with jasmine rice.
