Day 163: Eggplant & Tomato Curry
It even LOOKS bland! Tonight's eggplant dish was promising on paper, disappointing on a plate. There was heat from the red pepper but still it was strangely flavorless despite a perfect eggplant and wonderful late-season local tomatoes. It might well be one of those dishes that improves overnight. But I also likely made a mistake, adding a bag of carrot strips that had been tasteless fresh and then, to boot, in the frig for too long. The good news about tonight's curry, however is the first use of a Foodie View -like spot at Ashbury's Aubergines , home to 3100 eggplant recipes. Check off the ingredients you have on hand in the search engine , voila, several recipes from which to choose. Now if only Epicurious were half as good at a search ... EGGPLANT & TOMATO CURRY Hands-on time: 25 minutes Time to table: 60 minutes Makes 7 cups 1 tablespoon olive oil 2 onions, chopped (about 3 cups) 1 tablespoon minced garlic 1 jalapeno, minced 1 tablespoon minced