Tag Archives: eggplant

fried eggplant egg sandwiches

With Ryan, it feels like every night is date night. Even when we do the stupidest stuff, like make sandwiches for dinner and watch Mad Men. It’s an instant date and we don’t even have to leave the house. Honestly, it’s my favorite type of date. And yes, I am a boring grandma.

fried eggplant egg sandwiches

Last night, we accidentally made these sandwiches. The original intention was to make some type of fried eggplant sandwich. But we were out of most condiments and toppings, so we improvised.

We fried the leftover egg from battering the eggplant and added it to the sandwich. You know, fried eggplant and fried egg…we might as well.

yum!

This sandwich quite possibly changed my life.

ingredients (from top down):
toasted hoagie
abundant slathering of goat cheese
lettuce
pickles
fried egg
panko fried eggplant

baingan bharta (eggplant curry)

I always feel like such a fraud when I cook any type of ethnic food. I love it all, but if I cook anything outside of American dishes, I almost always feel like I’m doing it wrong. We received five eggplants in our last CSA share, so you bet I made a curry. The recipe follows, but first, my confession.

things I am possibly doing wrong:
-I don’t use cilantro. Ever. I hate the stuff.
-I added half and half to this dish. I found variations that didn’t use any cream and others  that used yogurt or heavy cream.
-I used ginger from a tube. I’ve had this stuff forever and was happy to use it.
-I blended this recipe. I’ve seen others that leave it chunky.

eggplant curry

baingan bharta (eggplant curry)
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Yields: 4
Ingredients
  • 1 small eggplant
  • olive oil
  • red curry paste
  • yellow curry powder
  • 1 small onion
  • spices: garam masala, ginger, and coriander
  • 15 oz. can diced tomatoes
  • 2 Tbsp. half and half
Instructions
roast the eggplant
  1. Preheat the oven to 400 degrees.
  2. Cut your eggplant in half, lengthwise. Cover the eggplant in a hearty coating of olive oil.
  3. Place skin side up in a baking dish and bake for 25 minutes.
  4. After 25 minutes, your eggplant should have a nice golden brown color. Once it's reached this stage, pull it out and flip it over and broil the eggplant for an additional five minutes.
once the eggplant is done roasting
  1. Chop your onion.
  2. Warm 1 tbsp. oil over medium heat in a skillet.
  3. Place the onion in the warm skillet. Add all spices, red and yellow curry and sauté for five minutes.
  4. Add the can of diced tomatoes.
  5. Once your eggplant is cool, scoop it out of the skin and cut it up into a few chunks.
  6. Add the chunks of eggplant into the skillet.
  7. Add the half and half and let it simmer for five minutes.
  8. Ladle the sauce into a blender or food processor and run until desired consistency. I like mine mostly smooth with a few chunks.
  9. Serve with naan or rice.

The best part, of course, is mixing the baingan bharta with rice so it looks like this:

Baingan Bharta Mush

This post is linked up here and here.