Grilled Eggplant Curry

By Heather Meyer

I am crazy about eggplant. I know many do not share my devotion to this creamy, sometimes bitter fruit, but it is more versatile than most think. Cooking it well is the key, and seeking out a variety of kinds at the market will help find the one you love the most. Paired with curry spices, bright summer tomatoes and greens will make you feel like a winner! You may want to make a double batch, since this is even better the next day. Plated in Alana Cuellar Clay bowl. Serves 4.

Ingredients

2 lbs. eggplant, peeled and cut into rounds ¾ in thick. (I love the Italian striped globe variety)
4 Tablespoons vegetable oil, divided
6 large tomatoes, diced
1 bunch spinach (seek out the water spinach variety!) washed, separate stems, and chop leaves
1 bunch kale, washed, separate stems, and chop leaves
5 cloves garlic
1 onion, minced
2 teaspoons chopped ginger
1 jalapeno, diced
1 teaspoon salt
½ teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
1 cup stock or water
4 Tablespoons chopped cilantro
2 teaspoons chopped mint
Coconut milk, 14 oz. can
Lemon wedges for serving
Jasmine rice for serving (optional)

Instructions

Have a grill hot and ready for the eggplant. Partially peel eggplant (unless small) and slice into ¾ inch rounds. Brush with vegetable oil and salt lightly. Place on a medium heat grill. Cook for 3 minutes each side. Chop up, and set aside.

In a large sauté pan, heat 2 tablespoons vegetable oil on medium high heat. Add turmeric, coriander, cumin and fenugreek seeds and cook for 1 minute. Add tomatoes, stems from the greens, onion, garlic, ginger and jalapeno. Cook on medium, covered for 5 minutes. Add the spinach and kale, cover, reduce heat to a simmer and cook for 5 minutes. Add the coconut milk, stock (water) and eggplant and cook, uncovered for 5 minutes. Remove from heat, add the cilantro and mint. Serve with a lemon wedge and rice.