eggplant in the summer

i found a recipe, when making a batch of tandoori veggie and lamb skewers this afternoon, that reminded me so much of a summer version of eggplant curry – or bhurta. we put spoonfuls of it on naan bread for dinner. it definitely had more colour than its winter counterpart, but it didn’t last for a photo op.

eggplant salad:
roasted eggplant (i still had some left in the freezer), coarsely chopped
2-3 tomatoes
scallions or spring onions (i used purple scallions)
vegetable oil
1 t. ginger
1 clove garlic
1 T. garam masala
1 T. gr. coriander
1 T. gr. cumin
salt and pepper
chopped cilantro

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s