Curried Coconut Eggplant with Potatoes

Serve this over basmati rice for a fantastic vegetarian meal or add some protein to the curry Otherwise, feel free to add more vegetables to the mix. Other vegetables you can use: green beans, summer squash, winter squash, okra, cauliflower, or mushrooms.

2 medium to large eggplant (2 to 3 pounds total)

Salt

1 tablespoon neutral oil, like grapeseed or corn

1 teaspoon mustard seeds

1/2 teaspoon cayenne

1/2 teaspoon ground turmeric

2 teaspoons ground coriander

1 teaspoon ground cumin

1 tablespoon minced fresh ginger

2 tablespoons sliced garlic

3 large tomatoes, cored, peeled, seeded, and chopped (canned are fine; include the juices)

3 large potatoes, any kind, peeled and cut into 1/2-inch cubes

11/2 cups coconut milk , stock or water, or more if needed

Freshly ground black pepper

2 tablespoons freshly squeezed lime juice

Minced fresh cilantro leaves for garnish

• Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm. Cut it into 1/2-inch cubes and salt it if you like and time allows
• Put the oil and mustard seeds in a large, deep skillet with a lid over medium heat; cook until the seeds begin to pop, about 2 minutes. Add the remaining spices, the ginger, and the garlic and cook, stirring occasionally, until the ginger and garlic soften, about 5 minutes.
• Add the tomatoes, potatoes, eggplant, coconut milk, and a sprinkling of salt and pepper. Turn the heat down to medium-low and cover; cook, stirring once or twice, for about 30 minutes, until the potatoes are just about tender.
• Uncover and turn the heat back up to medium; add more coconut milk or water if the mixture is dry.
• Cook, stirring occasionally, until both the eggplant and potatoes are very tender, about 15 minutes longer. Stir in the lime juice, adjust the seasoning, garnish with cilantro, and serve.
  Curried Eggplant, Southeast Asian Style.
  • Substitute 2 to 3 tablespoons red or green curry paste for all the ingredients starting with the mustard seeds to the garlic. If you like, use 8 ounces trimmed green beans and a sliced red bell pepper instead of the potatoes.
• MAKES: 6 to 8 servings
• TIME: About 1 hour without salting