Spiced Eggplant Stew

Name: Spiced Eggplant Stew
Yield: enough for 6
Ingredients: eggplants – 2 pounds (1kg; 2 very large ones); medium onions – 3; peanut oil – 2 tablespoons; green cardamom pods – 8; coriander seeds – 2 tablespoons; black peppercorns – 2 level teaspoons; garlic – 4 plump cloves; fresh ginger – a thumb-sized piece; ground turmeric – 2 rounded teaspoons; medium tomatoes – 10; vegetable stock – 2 cups (500ml); coconut milk – 3 1/2 cups (800ml); small, hot red chiles – 4, finely chopped; mint – a small bunch; cilantro – 2 small bunches

December 14, 2011

A lovely, deeply flavored vegetable stew. This is one of those dishes that is all the better for a day in the fridge, during which time the flavors seem to mellow. I have kept it quite spicy but the final seasoning will depend on how hot your chiles are, and you will need to adjust it accordingly. Something to take your time over. I eat it with steamed basmati rice.

Recipe notes

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