Eggplant Curry

daringgourmet.com

Muppet

1 ½ pounds eggplants , preferably the slender Asian varieties, stems removed and sliced into ½ inch rounds or pieces

2 tablespoons extra virgin olive oil

1 ½ teaspoons salt

1 medium yellow onion , diced

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons curry powder

¼ teaspoon ground cardamom

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 teaspoon salt

2 cups (or 14.5 ounce can) diced tomatoes

2 tablespoons tomato paste

1 to 2 green chilies , seeded and finely diced

¾ cup chicken or vegetable broth

1 cup coconut milk

2 tablespoons chopped cilantro

1 pound ground beef

Note: Ingredients may have been altered from the original.

Directions at daringgourmet.com

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