The start of the 2015 NFL football season, as exciting as it’s been this week, has kinda thrown a spanner in the works. My posting schedule has gone quite awry even though lately, it seems I don’t really have any kind of a schedule!
My usual post day is Tuesday and that means, because I’m far from being that blogger who has scheduled 20 posts out, inevitably on Monday night, I’m scrambling to finish either the editing of my photos, writing my post or typing out my recipe.
However, Monday night there is Monday Night Football and I like to watch it, especially if my team is playing. That doesn’t allow me to finish my post.
Then Tuesday night, I prep for my cooking/use/care class at work and also prep dinner for the next day for the kids. This doesn’t help with post writing either.
Wednesday night I’m at work till after 9 and when I get home, the last thing I want to do is sit in front of a computer.
Thursday I’m exhausted from Wednesday and then there’s more football; I like to watch. This doesn’t help with post writing.
So, here I am on Friday. I’ve procrastinated most of the day but I’m finally working on this. I did get some work done and watched my PBS show but then I really had to write this!
I have some photos of me at work and what I cook if anyone is interested. This particular evening was a Jenn-Air use and care class, hence the Jenn-Air apron.
That evening I made a Middle Eastern themed dinner which everyone really enjoyed: hummus fatteh for starters, chicken kabsa, spiced beef flatbread (sfeeha), fried eggplant with pomegranate molasses, salad and layli lubnan for dessert.
I really enjoy these intimate dinners with future/current clients. They are always so appreciative and really enjoy the food. I throw a dinner party every Wednesday night!
So, this recipe, it’s one of the classics. My mother always made this when I was growing up. I loved eggplant as a young person too which is kind of strange because children aren’t very fond of eggplant/aubergine.
What made today’s curry so special was the amazing, local eggplant I bought from my farmstand. Almost all eggplant has a tad bit of bitterness or toughness. I was so surprised at these beautiful purple globes. They are so tender and so sweet. Braised with some golden onions and creamy potatoes, they just melt in your mouth with no hint of bitterness.
Like most of my vegetable curries, I don’t like to over spice. I like just enough spice to enhance the flavour of the vegetable but not over power the delicate taste. One thing I really dislike about Indian restaurants is their tendency to drop half a jar of red chilli powder and make the vegetables so hot that the they sear your taste buds. Of course, their vegetables are questionable to begin with so burning off your taste buds is the only way pass them off as flavourful.
This eggplant curry is pretty popular India. A great number of Indians are vegetarians so there is a huge variety of vegetarian dishes, all very delicious. Everyone has a family recipe and this one is no different. My mother kept it very simple and that’s how I like mine as well.
Serves: 8 servings
- 2 medium globe eggplants, peeled and medium diced
- 3 medium Yukon gold potatoes, medium dice
- 1 medium onion, finely chopped
- 2 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon tomato paste
- 2 teaspoon cumin, ground
- 2 teaspoon coriander, ground
- 1 teaspoon turmeric
- ½ teaspoon red cayenne powder
- 1 green chilli, Serrano or Cayenne
- 3 tablespoons cilantro, chopped
- 3 tablespoons oil, coconut or avocado (neutral oil)
- In a medium size Dutch oven, heat the oil on medium high heat.
- Add the onions and sauté until nicely caramelised.
- Add the garlic and ginger and cook for a minute.
- Add the tomato paste and cook out the raw taste, about 2 minutes.
- Add the potatoes and eggplant cubes.
- Toss through and add the dry spices.
- Sauté to lightly coat with oil and brown, about 5 minutes.
- Add the green chilli.
- Add 1 cup of water and bring up to a simmer.
- Cover the pot and lower heat to medium low.
- Cook until potatoes are done and eggplant is soft, about 20-30 minutes.
- I like my eggplant very soft so it takes about 30 minutes.
- Keep checking until you get the consistency you like.
- The curry should be of a dry consistency with soft potatoes and eggplant.
- Remove the cover and evaporate the liquid if necessary.
- Add the cilantro right before serving.
So, maybe Saturday will be my new post day….but who knows?
I hope everyone’s looking forward to a fun and productive weekend!
I’m not too thrilled personally because on Monday I’m having a tooth pulled. I have all weekend to stress about it, especially since I REALLY hate gum injections. Happy thoughts are appreciated.