Eggplant and Potato Curry

1. 1

   Heat the broiler.

2. 2

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

3. 3

   Set aside to cool.

4. 4

   In a Dutch oven, heat the oil over moderately low heat.

5. 5

   Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

6. 6

   Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.

7. 7

   Stir in the coriander, cumin, fennel seeds, and jalapeno and cook, stirring, for 1 minute longer.

8. 8

   Add the potatoes, salt, and water and bring to a simmer.

9. 9

   Cook, covered, until the potatoes start to soften, about 10 minutes.

10. 10

    Cut each eggplant open and spoon the pulp into the potato mixture.

11. 11

    Simmer, uncovered, until the potatoes are tender, about 5 minutes more.

12. 12

    Add the tomatoes and heat through, about 2 minutes.

13. 13

    Stir in the lemon juice and cilantro.

* Per serving · 4 servings · Values may vary.