Fresh eggplant from the Farmers Market.
Last night I was deciding what to cook for dinner. I had a handful of eggplant in the fridge as well as some spinach that needed to be used. So I made curry. I made Baingan Bharta aka eggplant curry with some spinach leaves added. It was so good. I served it with some chapatis I made as well. The boys loved the chapatis. What’s not to love about Indian flatbread.
1 large eggplant, cut into bite-size pieces
2 teaspoon cumin seeds
1 small onion, chopped
1/2tsp powdered ginger
3 cloves garlic, minced
2 tablespoon curry powder
1-15oz can chopped tomatoes
2 handfuls of fresh spinach (optional)
1/2 cup plain soy yogurt
2 thai chiles, chopped or 1/2tsp cayenne
1 teaspoon salt
1/2cup cilantro, finely chopped
In a large skillet saute eggplant in oil for about 5 minutes. Add onion, garlic and thai chiles, saute for another 3-5 minutes until onion and garlic are soft. Add spices, tomato, spinach and water. Stir. Bring to a simmer. Cook 10 minutes or until eggplant is tender. Stirring occasionally. Add yogurt. Stir until yogurt is heated through. Garnish with cilantro. Serve over rice or with chapatis.
Have a Mofo of a day!
peas and love….
Krys and the boys