Oh my god, I am some kind of genius. I just recreated the eggplant curry dish that I drool over in my favourite Indian restaurant.
I love the look of eggplants, they have got to be among the most beautiful vegetables in existence, but my only attempt at cooking them close to 20 years ago was an unmitigated disaster. However, they had the most stunningly gorgeous eggplants in the grocery store this week and I simply had to buy a couple, although I didn't have a clue what to do with them.
So I scoured the internet and discovered that some people say you must peel them, some people say you mustn't, and still others suggest that you peel stripes off them to make them look edgy. I opted for the third suggestion, as I like my vegetables with a bit of edge to them.
Here's what I did:
- sliced 1 onion
- chopped about 6 or 7 cloves garlic
- added to a hot frying pan with a generous spash of oil, added a sliced tomato, some ginger, cumin, and a bit of dry mustard, and browned everything up a bit
- added a couple of healthy spoonfuls of Patak's hot curry paste and Patak's hot lime pickle, and a wee bit of powdered chicken bouillon.
- did the fancy striped peeling thing on the eggplants, quartered lengthwise and scooped out the seediest part (I don't know if this part was necessary, but it seemed like a good idea at the time)
- sliced into 1/4 inch chunks and mixed into the onion/curry mixture
_ covered and cooked for about 10 minutes until the eggplant was soft and translucent, adding a bit of water if it started to stick.
I just served this as a side vegetable dish, with chicken breasts and whatever, but with a bit of naan and maybe some aloo gobi, you could sure build a meal around this.
This could not have been easier, and I will never be afraid of eggplant again.