Cozy Spicy Black-Eyed Pea Curry with Swiss Chard & Roasted Eggplant

Begin your culinary journey by carefully rinsing 1 cup of black-eyed peas. Allow them to soak overnight, or for at least 6 hours, submerged in plenty of water. This initial step is crucial for softening the peas, making them easier to digest and reducing cooking time.

After the soaking period, drain and rinse the peas to remove any impurities. Transfer them to a large saucepan and cover with fresh water. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let simmer. You'll know they're ready when the peas are tender but still hold their shape, approximately 40 to 60 minutes later. Don't let them overcook to avoid mushy peas!

While the peas are becoming tender, turn your attention to the eggplant. Create a diagonal hatch pattern by scoring the flesh deeply but not through the skin. This not only enhances its visual appeal but also aids in the cooking process. After scoring, sprinkle salt over the eggplant and set aside. This method draws out moisture and bitterness, leaving behind the pure taste of eggplant. After 40 minutes, rinse the eggplant and gently squeeze to remove excess water.

Brush your eggplant with olive oil and place it in a roasting pan. The eggplant goes into a preheated 400°F oven, where it transforms into a wonderfully soft and delectable ingredient, with its flesh becoming beautifully wrinkly and collapsed. This is when you know it's perfectly roasted and ready for the curry.

In the same saucepan used previously, heat a splash of olive oil over medium heat. Sauté the shallots and chilies until translucent and fragrant, which adds a foundational flavor to the dish. Introduce the spices, stirring for another minute to release their aromatic compounds. Next, add the roasted eggplant, cooked peas, and chopped tomato to the pan, allowing the flavors to meld beautifully. Gently fold in the Swiss chard until wilted, creating a rich tapestry of textures and tastes.