So, I’m sure that a billion other people (or whatever the total population of the Indian subcontinent is these days) have already figured this one out, but I just made it up last night, and “discovered independently” sounds so much more dashing and adventurous than “reinvented the wheel”, doesn’t it?
- Cut an eggplant into one inch cubes and put them in a big bowl.
- Take about a third of a cup of good curry powder, put a tablespoon of salt into it and top it up to a half-cup with garam masala.
- Stir up the dry spices, pour the lot of it over your bowl of eggplant and stir that up until the eggplant is basically breaded in the spices.
- Cook in a frying pan over low to medium heat with half a cup of olive oil until soft. Stir gently, periodically, and serve over rice.
- Declare victory.
It’s simple and reasonably quick. I discovered unfiltered olive oil recently, which if you like the taste of olives is great. I think it helps this dish a little. Needs something on the side, though, to round it out a little? I tried a thing with portobello mushrooms that turned out a little to dark and heavy to match up well with the curry. Something a little more citrus-y, maybe? I solicit your suggestions.