Wednesday, June 29, 2011

super amazing eggplants!

On Wednesdays there is a small farmers market on campus.  I try to visit it every week to at least see what's on offer.  Today the Amish were selling perfect purple eggplants and fragrant bunches of basil.  I bought both and brought them home. This is what I made:

Super Amazing Eggplant
1 eggplant cubed, salted and let to drain in a strainer for a few minutes
1/2 yellow onion, sliced
two small cloves of garlic
one large handful of fresh basil, juliened
1/2 teaspoon cayenne (less or more to taste)
2 teaspoons ginger powder
3 teaspoons curry powder
3 tablespoons ghee

Heat the spices in a dry pan until fragrant.  When fragrant, add the ghee.  Once the ghee has melted, add the garlic cloves whole and heat a minute or two.  Be careful not to let the spices burn.  Then add the onions.  If the ghee begins to evaporate before the onions are soft and translucent cook with a lid and/or add some water.  When the onions are translucent add the basil and eggplant.  Cover again with a lid for 15-20 minutes and stir occasionally.   Serve with saffron basmati rice.

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