Ingredients
The following ingredients have 6 Servings
- 2 pounds eggplant ((about 10 medium Chinese or Japanese eggplant))
- 3 tablespoons olive oil
- salt, as needed
- 3 tablespoons ghee ((or coconut oil if vegan))
- 2 cups diced yellow onion ((from 2 medium or 3 smaller onions))
- 5 black cardamom pods, cracked
- 1 dried chile de arbol (or other medium-spicy chile), crumbled ((more or less to your taste))
- 8 green cardamom pods, cracked
- 2 tablespoons coriander seeds
- 1 teaspoon black peppercorns
- 1 tablespoon ground turmeric
- 4 large garlic cloves, peeled and slivered
- 1 " chunk of ginger, peeled and cut into long, thin strips
- 1 pound ripe tomatoes (10 medium dry-farmed Early Girls), stemmed and diced
- 1 can full-fat coconut milk ((13.5 ounce / 400 mL) )
- 1/2 cup water
- a few handfuls cilantro leaves, chopped
- a handful mint leaves, slivered
- 1 pint whole milk (Greek)yogurt, for serving
- 2 cups long-grain basmati rice
- 3 1/2 cups water, plus more for rinsing the rice
- 1 teaspoon fine sea salt
