Indian potato curry in eggplant halves

Ingredients for 4 servings:

• 2 large eggplants
• 800 g potato(s), waxy
• 8 tbsp oil
• 1 tbsp cumin
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 1 onion(s)
• 2 garlic cloves
• 1 tsp ginger, freshly grated
• 1 chili pepper(s), green, fresh
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp salt
• some salt to sprinkle on
• 2 tbsp lime juice
• 4 tbsp natural yogurt
• Garam Masala
• 2 tbsp coriander leaves, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

with yogurt

Halve the eggplants lengthwise and scoop out a 5 mm thick skin with a spoon. Cut the flesh into 2 cm cubes. Sprinkle the inside of the skins with salt and place cut-side down in a large sieve. Place the cubes in a sieve and sprinkle with salt. Let both stand for 30 minutes, then rinse thoroughly and pat dry with kitchen paper. Preheat the oven to 170 °C fan/convection oven. Place the eggplant skins cut-side up on a baking tray, brush with 2 tablespoons of oil, and cook in the preheated oven for 15 minutes until soft. Then remove from the oven and place cut-side down in a sieve to drain off the excess oil. Peel the potatoes, cut into 2 cm pieces, and cook in boiling salted water for five minutes. Drain and let cool. Peel the onion and garlic cloves. Finely chop the onion and press the garlic through a garlic press. Deseed and finely chop the chili pepper. Heat 2 tablespoons of oil in a pan and add the cumin, mustard, and sesame seeds. As soon as they burst, add the onion, garlic, ginger, and chili pepper and sauté for three minutes, stirring occasionally. Add the eggplant cubes and sauté for about five minutes until just cooked through, stirring occasionally and adding a little more oil if needed. Stir in the turmeric, coriander, and salt. Add the pre-cooked potato cubes and fry for six minutes, turning occasionally, until golden brown. Remove the pan from the heat and pour the lime juice over the potatoes. Return the eggplant skins cut-side up to the baking tray, spread the potato curry evenly inside, and return to the oven for another 10 minutes at 170°C fan/convection oven. Finely chop the coriander leaves. Place the eggplant halves on plates, spread the yogurt on top, and sprinkle with a little garam masala and the coriander leaves.