I, Erin, really
enjoy eggplant. John, Caedmon, and
Whitman enjoy it sliced and pan fried, but all other methods of cooking and
seasoning I have tried have not been met with any delight. One day as a friend bought eggplant from the
drive-by vegetable seller, I asked her how she prepared it. She listed the spices she uses and offered to
teach me someday when I had all the ingredients. A few days later I had gathered all the
ingredients and asked for her instruction.
What resulted was delicious! John
really enjoys the sauce, but prefers other vegetables, so I have since used the
recipes many times with other ingredients, such as pumpkin, cauliflower, and
chicken. It reminds us a lot of a dish
from our favorite Thai restaurant in College Place. Due to a little spiciness Caedmon and Whitman
don’t like it, but they enjoy picking lemon grass for me to use from an empty
lot a block away. If you’re curious,
give it a try, it is quite easy.
Ingredients:
2-3 eggplants
(about 3 cups when chopped)
3 garlic cloves
3 garlic cloves
4-6 shallots
3 chili peppers
(see above picture, I do not know the English name)
2 sprouts/sticks of lemon grass
½ cup coconut milk
¼ cup water (or broth)
¼ teaspoon turmeric
¼ Salt or to taste
Chop the eggplant in ½ cubes,
leaving the skin on. Place the garlic, shallots,
and chilies in a blender to puree. I
take out the seeds from the peppers to decrease the heat, but my friend did
not. Using just the last 2-3 inches of
the lemon grass, pound it a couple times to help release the flavor. Pour the puree into a skillet or wok with a
little cooking oil. Add the chopped
eggplant, lemon grass, coconut milk, water or broth, turmeric, and salt. Cook over low heat until the eggplant is
tender and the sauce has thickened. Serve
with rice.
