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Cardamom-Spiced Eggplant Curry

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Ingredients
  

  • 2 medium eggplants
  • 2 tbsp extra virgin olive oil
  • ½ onion, chopped
  • 1 tsp cardamom
  • ½ tsp black peppercorns
  • ½ tsp paprika
  • ½ tsp red chili powder
  • 1 tsp coriander
  • ½ tbsp turmeric
  • 3 cloves garlic
  • 2 inches ginger (1 inch grated, 1 inch thinly sliced)
  • 2 tomatoes, diced
  • 1.5 cups coconut milk
  • 1.5 cups water
  • spinach
  • cilantro

Instructions
 

  • Preheat oven to 400 F. 
  • Cut eggplants into 1-inch-cube-sized pieces. Place on baking sheet and drizzle with olive oil, salt, & pepper. Bake for 20-25 minutes. 
  • While eggplant bakes, gather remaining ingredients. Use mortar and pestle to grind cardamom and peppercorn (or use ground cardamom and pepper)
  • Heat 1 tbsp oil in large saucepan over medium heat. Add onion, stirring for 4-5 minutes until translucent.
  • Then add cardamom, peppercorns, paprika, and red chili powder, stirring well for a minute.
  • Now add coriander, turmeric, garlic, and ginger.
  • When the pan is fragrant with spices, add tomatoes, coconut milk, water, and eggplant. 
  • Bring to a boil, let it thicken for a few minutes, and then reduce to low heat and cover. Simmer for 20-25 minutes total from this point. 
  • A minute before you're done, add two handfuls of spinach. Take the saucepan off the heat and the spinach will wilt in the warm curry. Enjoy with rice and garnish with cilantro!