Saturday at the farmer’s market, I was half-frozen, browsing through the produce, when these two women walked by and I overheard one of them say “Oh, eggplant. I’m so over eggplant.” And I wanted to yell, “I’ll take your share! I’ve only just begun to love it!”
Last week, I went out on a limb an had some in a stir fry, but what I’ve really been wanting to do is recreate some of the delicious eggplant dishes I’ve had at Indian restaurants.
Enter Mollie Katzen.
Let me tell you about this recipe. Not only is it delicious, but it’s from a cookbook that we’ve had around the house for the last 6 years but that I’ve never actually used – The New Moosewood Cookbook. Matt introduced me to it a few years ago, and I’m prone to flipping through it and saying “oh! that sounds good!” and then never following through. Until now!
I served it with peas, per her instructions, even though I’m not a huge fan. And, I have to admit, they do add a pop of freshness to this curry. The curry itself is probably the most authentic-tasting that I’ve ever made – maybe the base of mustard/cumin/sesame seeds did the trick. Just when you think it’s under spiced, the heat of the cayenne hits and BAM! All in all, delightful.
I really wanted to go out to eat tonight, as I haven’t been feeling 100% for the past few days, but I’m glad I fought it, because this was well worth the effort.