Eggplant & Yellow Tomato Curry

So much of what has arrived on our plates of late has been homegrown in friends’ gardens. I know I tend to bang on about this, but it’s such an incredibly precious thing to me. If you gave me your new puppy that you just picked up, it would be on a par with how I feel about being handed brown paper bags full of hand nurtured cucumbers and tomatoes. We’re talking serious appreciation. This week eggplants arrived across the trestle at the Farmer’s Market – from the side that we are supposed to give to, there’s been a lot of receiving going on this Summer. We all get to play shops and everyone’s happy. These eggplants were the lovely long type, perfect to cut through into chunks and know they would still melt down beautifully when cooked. Add the yellow tomatoes that were on the stall behind us at this week’s market and it had to be curry.

This is such a simple recipe, but man, it packs a flavour punch. As long as the produce is great to begin with. Broken record cliches of recipe writing I know, but it makes every difference. This curry had both Damien and I sitting in silence for a minute before we started eating, nothing planned or ritualistic, we were just stopped by the gratitude of beautiful people sharing incredible food.

I’m on a plane at the moment heading to Singapore to meet my brother for an awards dinner our restaurant has been nominated for. That’s a very cool thing. And I can’t wait to hang out with my big brother for a while. The reason I mention this though is because often when we have something delicious that we’ve cooked at home and it’s had that magical something about it, I’ll say “oh, I should do this at Eat Me”. The thing is without these eggplants and these tomatoes and this purple basil, it wouldn’t be a pinch on what landed on our table this week. That’s not to say we don’t get amazing produce in Thailand, we do. But there is something above and beyond about homegrown veggies. I guess that’s why so many restaurants are creating their own produce gardens. I guess that’s why I bang on about it so much. Right, might be time to turn the rooftop at Eat Me into a garden instead of a bar. Garden bar? Serving green smoothies instead of cocktails? And just picked eggplant and yellow tomato curry. Could be a thing.

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Eggplant & Yellow Tomato Curry

serves 4

 

4-5 small organic eggplant, cut into 2 cm rounds

2 tbsp organic coconut oil

1 tsp organic turmeric, freshly grated

4 cloves

1 tsp cumin seeds

1 tsp coriander seeds

6 black peppercorns

2.5cm piece organic ginger, freshly grated

1/2 tsp paprika

handful of organic purple basil leaves, or fresh coriander

3 organic yellow tomatoes, and some baby toms too, roughly chopped

1 tsp Himalayan salt

juice of 1 organic lemon

 

Dry roast the cumin, coriander seeds, cloves and peppercorns in a pan until they start dancing. Remove and grind using a mortar and pestle or spice grinder.

Heat the coconut oil in a medium size saucepan and add the eggplant, tomatoes, ginger, turmeric and spices. Bring to the boil and then simmer, covered, until tender. This is somewhere round 15 minutes. You might need to add a bit of water to stop it sticking. When everything is cooked, remove from heat, season to taste and add the lemon juice and fresh purple basil. I added a few extra fresh tiny toms too

We ate ours with cucumber coconut raita and blackbean chapati while the sun went down. It was declared a good day.

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