Thai Eggplant Massaman Curry

Ingredients

• 6 small thai eggplant/brinjal, slit into four with the base near the stem intact
• 2 large potatoes, peeled &; cubed
• 1/2 onion sliced
• 1/2 cup coconut cream ( the top part of the can)
• 3/4 cup coconut milk
• massaman curry paste (recipe below)
• 4 tablespoons of oil
• 1 teaspoon tamarind paste (optional, if you want a sour tinge)
• 1/4 cup roasted peanuts
• 1 tablespoon chopped scallions for garnish
• 3 shallots, sliced
• 4 cloves garlic, peeled
• 1 thumb-size piece galangal (or ginger), peeled and sliced
• 1 stalks lemongrass, outer leaves and bulb removed, then sliced thinly
• 3 kaffir lime leaves
• 7-8 red chillies (more or less to taste.. i made mine really spicy)
• 1 tbsp. coriander seeds,
• 1 tbsp. cumin seeds, ground
• 1/2 tsp. nutmeg, preferably ground from whole nutmeg
• 1″ cinnamon stick
• 3 small cloves
• 2 small cardamom
• 1 teaspoon tamarind paste
• 1 teaspoon soy sauce lite
• 1/2 can coconut milk
• 2 tablespoon sesame oil ( or any other oil)