Monday, October 13, 2008
Charred Eggplant and Coconut Curry
Although this recipe took about 2 hours to make, it was really good. Lots of leftovers, great flavor, and new spices I had never tried before. I substituted safflower oil for canola and added a carrot. Before I added the spices to the food processor for the paste, I toasted them on the stove. We ate the curry with basmati rice on the side. I didn't take a picture. I think it smelled so good, I was really hungry, and there was so much that I figured I would take a shot of left-overs, but never did. And the really unfortunate part is that I probably won't make this again, at least not for a long time because of how long it took! So, I think for now, if you want to see it you will have to make it yourself!!!