Tuesday, August 25, 2009

oh, happy days

..........on my knees, digging
..........a garden full of abundance
..........a basket full of thanks

Charred Eggplant – serves 6
2 medium eggplants (about 1-1/4 pounds)
1 medium onion
3 garlic cloves
2 green Thai chilies (seeds removed to lower heat)
8 lime leaves
8 curry leaves
2 black cardamom
1-teapoon black peppercorns
1/2-teaspoon cumin seed
2-tablespoons grated ginger
2-teaspoons coriander
1/2-teaspoon salt
2-tablespoons canola oil
1-pound tomato - diced

Over a flame char the eggplants until slightly soft. Split in half and remove the eggplant meat. Roughly chop the eggplant meat and hold to the side.

In a blender puree the onion, garlic, chili, and lime and curry leaves, cardamom, peppercorns, cumin, ginger coriander and salt to a smooth paste.

Heat a 10-inch sauté pan over a medium heat, and the oil and spiced onion puree. Cook the mixture for about 5 to 10 minutes stirring frequently. Mix in the eggplant and the tomato, and cook an additional 15 minutes.

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