Eggplant Curry with Turmeric Rice

Ingredients

• a 1” piece of ginger, grated
• 3 garlic cloves, minced
• ¼ cup chopped tomatoes
• 1 tsp Urfa chilies
• 1 tsp smoked salt
• 1 tsp garam masala
• 2 tbsp grapeseed oil
• 2 tbsp vegetable broth
• 1 tbsp American oak extract, optional
• 1 tbsp tomato paste
• the juice of half a lemon
• 10 small Indian eggplant, about 2” long, cut in 4 wedges
• 6-8 baby blue potatoes, cut into 4 wedges
• 1 cup shallots, coarsely chopped
• 1 tsp black mustard seeds
• 1½ cups basmati rice
• 2 cups of water
• 1 tsp salt
• ½ tsp turmeric
• 1 jar Patak’s Brinjal Eggplant Pickle
• 1 jar Le Bon Magot tomato and white sultana chutney
• 2 tbsp chopped fresh cilantro
• freshly baked naan