Home alone again, my faux-retired husband went on another boondoggle to Niger, West Africa, this time for 3 months. In the meantime, I have occasionally cooked but haven’t blogged much. I did have to strip my Irish Terrier which takes a lot of time and patience but mostly I’ve been unenthusiastic.
Winter has finally left us and with the rains and sunshine, I see a few hearty, cold weather survivors pushing up shoots in my herb garden; oregano, parsley, sage and thyme(it would take DDT to kill the thyme). So, not bad. I like winter in Pennsylvania but it was certainly time for Spring.
On an especially nice day I decided on an eggplant curry with ground veal. A variation of my Japanese eggplant with veal, I “Indianized” this rendition with ghee and Golden Curry tablets.
I like these tablets because they are not a powder, but a solidified paste of Indian spices and herbs. Easy, because they do the grinding for you and the flavor is fresh and authentic.
I get a better fry/saute with the eggplants when I cube, salt and drain before frying, or that’s what I think.
Brown the eggplant a bit, adding more oil if you need to, then eat a couple 🙂
I threw everything in the pan and added some fresh bay leaves from my little bay tree that has grown and lasted in the kitchen all winter long! Tough little thing.
Then with the addition of some vegetable broth and chopped curry tablets, I had an easy, delicious curry bubbling along and ready to eat in minutes.
Serve with basmati rice or chapatis.
Aubergine and Veal Curry
2 eggplants, cubed
2 tbsp ghee
1 lb-1 1/2 lb ground veal
1 large orange bell pepper, diced
3 garlic cloves, minced
2 – 3 tbsp ghee
2 fresh bay leaves
2 cups vegetable broth
2 tablets S&B hot curry cubes, chopped
2 handfuls baby spinach (optional)
Salt the cubed eggplant and leave in a strainer to drain. In the meantime, melt the 2 tbsp of ghee in a large frying pan, add the veal and saute until no longer red. Remove the veal with a slotted spoon, set aside, then add the pepper and garlic, sauteing until soft, remove and set aside.
Wipe out the pan with a paper towel, add 2-3 tbsp of ghee, then add the eggplant cubes and saute until attractively brown. You might want to do this in two batches or not 🙂 Remove and drain on paper towels.
Wipe out the pan with paper towels, add the veal, bell pepper, garlic, bay leaves, broth and curry. Simmer until sauce has thickened, about 20 minutes, stirring occasionally. Stir in the spinach, if using, and remove from flame.