From: Chef Shawn McClain, Spring, Chicago. Yield: 4 servings. Eggplant: 3 large eggplants 2 yellow onions 3 carrots 10 plum tomatoes 4 Tbsp. sweet curry powder, separated 1 Tbsp. garam masala 1 Tbsp. coriander 1 Tbsp. cumin 1 Tbsp. cardamom pinch of saffron 1 cup white wine to taste, salt and pepper 3 cups flour 1 cup Parmigiano Reggiano, grated Coriander-Yogurt Sauce: 3⁄4 cup plain yogurt, preferably whole, not skim 1⁄2 bunch cilantro leaves, picked and chopped fine juice of 1⁄2 lemon to ...

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