Love affair, part two

December 3, 2009

There are several charming things about this recipe. The first is that the main ingredient is eggplant, which, as expounded upon here, delights me to no end. Another is that the recipe calls for said eggplant to be cut into "fingers." I just love that description. And they really do look more like fingers than, say, chicken fingers. I have no doubt this recipe would be less delicious if the eggplant was cubed. Thirdly, I once made it for my sister-in-law, who currently lives VERY far away (no, think even more far away than that) and when I make it I like to think of the brief time she lived VERY nearby.

Eggplant fingers with an herby curry, adapted from the "contemporary curries" section of 660 Curries
Serves 3-ish

1/4 cup packed cilantro
3 T packed mint
2 tablespoons chopped lemongrass (this is now readily available in jars)
1 teaspoon salt
4 cloves of garlic
2-4 green chiles (Thai, serrano or jalepeno), just the stems removed
zest of 1 lime
2 tablespoons oil
1 large, 2 medium, or several small eggplants, cut into fingers (think the shape of a french fry)
1 large tomato, chopped
1/2 cup chopped basil
1/2 cup chopped green onions

hot rice, for serving

Put the cilantro, mint, lemongrass, salt, garlic, chiles and lime zest in a food processor and pulse to a fine mince.

Heat the oil in a large skillet over high heat. Once it shimmers, add the eggplant fingers and the herb mixture. Cook 1-2 minutes. Add the tomato, and continue to cook until the eggplant is tender, about 10 more minutes. Watch the heat so you don't burn your eggplant. If you need to, add a tablespoon or so of water to prevent sticking.

Once the eggplant is done, turn off the heat and stir in the basil and green onions. Serve over rice. Think of Kate.