Thursday, May 28, 2009


Eggplant curry (recipe in the comments from November 30, 2007)
Basmati rice
Cucumber salad

An unusually large amount of hot tea
This is an old standard that has lately been replaced by out relatively new eggplant cauliflower curry in the rotation, but, while that dish is excellent, it's not a replacement for this far simpler (flavor-wise) dish. Something about the clarity of the eggplant, peas, and cilantro just makes this dish. Besides we've been making this for almost as long as we've been cooking together, and it reminds me of the very young us. That alone is worth keeping it a regular.

For those of you who emailed to ask, my voice is some better, but the still cold has me in it's grips (note the hot tea). I'm about to take some sudafed.

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: "Excellent vegan fare."
M: "Eggplant still = YUM."

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