Roasted Eggplant & Grape Curry with Red Beans and Haloumi
By Francine Spiering | Photos by Raymond Franssen
This recipe came about when I needed to use up some roasted eggplant, and the caramelized depth of flavor inspired me to roast some grapes as well. Sunlight started dappling through the leaves hanging overhead as Raymond was finishing the photography. He went in for the shadow play and caught the golden cover shot.
Serves 2
- 3 tablespoons cooking oil (divided)
- 1 large red onion, chopped
- 3–4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup chopped ripe tomatoes
- 1 (15-ounce) can coconut milk
- Lime juice
- 1 large eggplant
- ¾ cup red grapes
- 1½ cups cooked kidney, pinto, cannellini, or borlotti beans
- 1 cup torn pieces haloumi
- Basil and mint to garnish
- Pita, naan, or rice for serving
Heat 2 tablespoons oil in a medium saucepan. Add onion and garlic and gently sauté on low, about 5 minutes. Stir in the spices and salt and cook with the onions and garlic for 1 minute. Add tomatoes and cook to a thickened, darkened paste, stirring occasionally, about 10 minutes. Increase heat to medium-high and add coconut milk. Bring to a boil, then return to a simmer for about 20 minutes. Add lime juice and more salt to taste. (Note: the curry sauce can be made ahead. Store in the fridge for 1–2 days, or freeze to enjoy in other dishes.)
Preheat the oven to 400°F. Cube the eggplant (2-inch), toss in a bowl with 1 tablespoon oil, season gently with salt, and arrange in a single layer on a baking sheet. Roast for 15–20 minutes, turning once or twice until caramelized and soft. In the same bowl, toss the grapes with a little salt (residue oil from the eggplant will coat the grapes). Arrange in a single layer on a baking sheet and roast in the same oven for 5–8 minutes.
Reheat the curry sauce and stir in the cooked beans and roasted eggplant. Simmer for about 10 minutes, stirring in haloumi and grapes for the last couple of minutes. Garnish with torn basil and/or mint leaves. Serve right away with warm pita, naan, or rice.
