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.
- 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)
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.