Eggplant and Potato Curry Recipe

Heat the broiler.

Put the whole eggplants on a baking sheet and broil for about 10 minutes, turning occasionally until charred and soft. Set aside to cool.

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally for about 5 minutes until translucent.

Add the garlic and ginger and cook, stirring for about 1 minute until fragrant. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring for 1 minute longer.

Add the potatoes, salt, and water and bring to a simmer. Cook, covered for about 10 minutes until the potatoes start to soften.

Cut each eggplant open and spoon the pulp into the potato mixture. Simmer for about 5 minutes more, uncovered, until the potatoes are tender.

Add the tomatoes and heat through for about 2 minutes. Stir in the lemon juice and cilantro.

Serve warm, and enjoy!