|Prep Time||30 minutes|
|Cook Time||1 hour|
- 1 pound eggplant (about 5 medium Chinese or Japanese eggplant)
- 3 tablespoons olive oil
- 1 teaspoon salt divided
- 3 tablespoons coconut oil divided
- 1 pound boneless, skinless chicken breasts or thighs cubed
- freshly ground black pepper
- 1 1/2 cups yellow onion diced (from about 2 small onions)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 4 large cloves garlic finely minced
- 1 pound ripe tomatoes diced
- 1 can full-fat coconut milk
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- A few handfuls of fresh cilantro leaves chopped
Roast the eggplant:
- Position racks in the upper and lower thirds of the oven and preheat to 400oF. If using a long, slender variety of eggplant, cut them on the diagonal into 1-inch thick slices. If using a globe style eggplant, cut them into 2-inch square chunks.
- Pile the eggplant slices on a rimmed baking sheet and sprinkle with the olive oil and 1⁄4 teaspoon salt. Toss to coat with your hands. Spread the eggplant pieces on two baking sheets, and roast until golden on the bottoms, about 15 minutes. Use a thin metal spatula to flip the slices over, and roast until tender and golden, 5-10 more minutes. Remove and turn off the oven.
Make the curry:
- Sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the coconut oil in a large soup pot or dutch oven over medium-high heat until it shimmers. Add the chicken and cook, stirring occasionally, for 6 to 8 minutes to brown. Transfer the chicken to a plate and set aside.
- Heat the remaining 2 tablespoons of coconut oil over medium heat, then add the onion and 1 teaspoon salt; cook for 2 minutes. Reduce the heat to low, and continue cooking for about 10 more minutes, stirring occasionally, until the onions are soft and golden.
- When the onions are soft, stir in the curry powder, cumin, turmeric, coriander, garlic, and ginger. Cook for a few minutes to toast the spices, then stir in the chopped tomatoes, coconut milk, and water. Add the browned chicken and the roasted eggplant and stir to combine.
- Increase the heat to bring the curry to a simmer, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally. Add the lemon juice and stir. Taste and adjust seasoning if needed.
- Serve over rice if desired, and garnish with chopped cilantro.
Adapted from the Bojon Gourmet at http://bojongourmet.com/2014/09/curried-roasted-eggplant-with-smoked/, 2014.