blarg?

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?

Tally ho!

1. Cut an eggplant into one inch cubes and put them in a big bowl.
2. 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.
3. 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.
4. 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.
5. 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.