I think eggplant is overlooked here in America. Sure, we do the whole Parmesan thing, but overall, not many people enjoy eggplant as much as I think we should. Maybe it’s because we think we gotta eat it by itself, the same way we eat carrots and broccoli and every other vegetable, as if we gotta eat that shit steamed, making funny faces in the name of health. Fuck that. Mix this eggplant up with some curry and fish sauce and coconut milk, serve it over some rice with hot sauce, and you’ll stop making that funny face.
SERVES 4 TO 6
CURRY PASTE
2 tablespoons minced shallots
2 Thai bird or serrano chiles, minced, (including stems and seeds)
1 lemongrass stalk, white part only, minced
2 tablespoons minced galangal
1 tablespoon minced peeled fresh ginger
2 kaffir lime leaves
2 teaspoons ground coriander
2 tablespoons chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons green curry paste
EGGPLANT
¼ cup vegetable oil
4 tablespoons water
One 14-ounce can coconut milk
6 Thai eggplants or 2 Japanese eggplants, cut into medium-size dice
Salt and freshly ground black pepper to taste
Limes, halved
Combine all the ingredients for the curry paste in a blender and puree.
In a pan over medium heat, heat the oil and, when it’s smoking, sauté the curry paste for a few minutes. Thin it out with 4 tablespoons water, then add the coconut milk. The mixture will become a little soupy.
Add the diced eggplant and cook it all for another 5 minutes. Taste the curry and adjust for seasoning.
Serve over rice with a squeeze or two of fresh lime.
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