Friday, November 30, 2007


Eggplant curry (recipe in the comments)
Basmati rice
Steamed broccoli with lemon

Mint M & Ms (Uh-oh, these could become a habit)
Hot cocoa
I bought The Moosewood Cookbook (source for tonight's curry) and Enchanted Broccoli Forest (the sequel) when I first went off board as a sophomore in college. These were some of the first books M and I cooked out of and, while they are often too heavy for our taste now, they have a very special place in my heart. These are the recipes of two very young cooks, struggling to make good food and a good relationship. Well, both seem to have worked. It's a miracle.

Eggplant curry is one of the stand-by recipes that has stood the test of time. We first made this in 1997 - 10 years ago. We've altered the recipe very little and still love it. It helps that we're eggplant fanatics and that we love Indian food. This recipe convinced us that we could do pretty authentic Indian at home. For those of you worried about protein, the sesame seeds and eggplant contribute a lot, but this is excellent with a bit of well browned tofu tossed in.

Prep Notes
Difficulty: Moderate (easy to make, but long to cook)
Chopping: Onion, eggplant, cilantro
Time: 45 minutes
Make ahead: Saves like a dream.

J: "Did you notice it's vegan? I bet you didn't."
M: "Eggplant = YUM."

1 comment:

J said...

Eggplant Curry – The Moosewood Cookbook
Serves 4

2 T canola oil
1.5 t brown mustard seeds (or 1 T yellow mustard seeds)
2 T sesame seeds
2 t cumin seeds
1 large onion, chopped
1.5 – 2 t salt
2 t turmeric
¼ - ½ t cayenne (to your taste)
2 medium eggplants (or one LARGE eggplant), peeled and cut into 1” cubes
2 cups frozen peas
1 cup minced fresh cilantro

Heat oil over medium heat in a large, deep skillet. Add mustard, sesame, and cumin seeds. Saut̩ until they begin to pop (no more than 5 minutes). Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, until the onion is translucent (about 6 Р8 minutes).

Add eggplant. Cook, stirring from the bottom regularly, for 15 – 20 minutes or until eggplant is very tender. You typically need to add 2 T – ¼ cup water during this process if the pan dries out. If your eggplant is very juicy, you’ll use less. COVER THE PAN BETWEEN STIRRINGS.

Stir in the peas and cook until they are tender. Gently stir in cilantro.

Serve over rice.