While the spiced eggplant salad was quite successful, by the time we'd eaten leftovers for lunch both of us were a bit sick of it. Unfortunately we still had half a saucepan full of the eggplant mix to deal with. Cindy suggested turning it into some sort of curry, and we combined it with the sauce from this recipe to polish it off. We also threw in a handful of Nutrella soy chunks to try to mix up the texture a bit.It wasn't quite as successful as I'd hoped - the spice mix was a bit overwhelming and the soy chunks had a slightly weird flavour. Still, we managed to eat the rest of the eggplant, which we probably wouldn't have if it had stayed in salad form.
For a moment I slipped into an alternate reality and thought you wrote Nutella chunks!
ReplyDeleteBut yum eggplant; it's totally the best and I love how chunky you've made it here.
Eggplant love follows boom and bust cycles in this house - one week we are gorging on it in curry, as a parma or some other form; the next we can't stand to see, smell or chew it. Hmmm, I wonder if it has anything to do with the 'gorging' part? :-)
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