Wednesday, September 12, 2012

An Eggplant Curry

We've been trying to plan our menu around what is coming out of the garden.  Last night it was an eggplant (aubergine) curry.  It is so satisfying to use produce that we grew ourselves from teeny-tiny seeds started way back in spring to make the meals that sustain us.  This is also the first year that we've grown eggplants so we are super pumped about how well they've been doing.  This hot summer was good for them.  The eggplant we plucked from the plant last night was almost two pounds!
Combine that (homegrown) eggplant with several varieties of (homegrown) tomatoes, a couple (homegrown) onions, some community garden corn, several spicy peppers from the farmer's market, bulk curry powder, and bulk salt...and voila!  Nearly 100% local, zero waste, uber-fresh garden curry.
Its a great season to being eating fresh and local!  It thrills me more than it possibly should to have something (eggplants and tomatoes in this case) go from on the plant to on the plate in an hour.  Or to have the bulk of my meal come from this valley, and more specifically, my yard.  My heart and my tummy do a little happy dance every time.

10 comments:

  1. Fresh from the garden si always WONDERFUL!

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  2. I can imagine how it feels to eat a meal from your yard! Next year should be even better.

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    1. We are so happy with the space already and with Matt's garden insanity I am sure it will keep getting better every year, barring some climatological event beyond our control of course.

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  3. Oh wow! That eggplant is enormous! You are doing SO WELL with your garden. Gives me joy! x

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    1. Thanks! It gives us a whole lot of joy, too!

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  4. That sounds fabulous, I will give it try. I much prefer the name Aubergine to Eggplant :) Just as I prefer Fire Fly to Lightning Bug! And I love the french words for potato which translated mean "apple of the earth", isn't that beautiful.

    Anyway I digress,

    Bean

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    1. I've always found pomme de terre much more poetic and elegant. So its NOT just me!

      I like aubergine better, too....but no one knows what I mean so I end up having to say eggplant anyways.

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  5. Finally got around to making this last night. I added mushrooms, as I love them in most things. Once cooked, I stir fried in a little olive oil, I mixed in a little basmati rice. Everything I put it was from our garden except for the mushrooms and eggplant. Very delish!!!

    I always use Garam Marsala rather than curry powder, it is similar, but somehow a more aromatic, subtle seasoning. Many or our software engineers at work are Indian, once in a while they will bring in homemade Indian food to share, they recommended that I use garam marsala instead of curry powder.
    They also recommended putting cardamon in rice pudding, and WOW does it add a wonderful flavor.

    Thank you for a good recipe, I will enjoy this for the next day or two, and will certainly make it again.

    Blessings to you,

    Bean

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  6. I am so glad you liked it and adapted it to suit your tastes! That is one of the best things about cooking from scratch--you can tweak every step to your supreme desire.

    We purchased some garam marsala a few month back and we have used it, but I think we are sort of habituated to just using curry powder as I know more than once we've thought of it after the fact. Thanks for the reminder!

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Thanks for taking the time to share your thoughts and ideas. I value the advice and friendship that you share with me!