Tuesday, November 28, 2006

Eggplant Curry

Last summer, when we were harvesting eggplant from the garden, we made many eggplant dishes. Among them was an eggplant and tofu curry, which was delicious. There was so much that we froze half of it. I had also made nan, an Indian bread that goes well with curry, and froze half of that, too.

So this past weekend, in between eating the Thanksgiving lamb and its leftovers, we broke out the curry to give us a nice change of pace.

The eggplant and tofu curry is served!

We made some basmati rice to go with the curry.

A cucumber and yogurt salad was a refreshing side to the spicy-hot curry.

Home made nan with toasted black sesame seeds... yum!

We washed it all down with a Côtes du Rhône nouveau. A November treat!


  1. I'd love to have your recipe for the tofu curry- I've had it in restaurants, but never tried to make it myself.

    The nan looks good, too and the cukes and the wine. I'm glad you've got that freezer of yours.

  2. Yes, do post the recipe. I would be interested too!

  3. Evelyn & Cheryl,
    Ken and I are trying to figure out if we actually have a recipe for it, or if we just made it up! I'll keep looking and post it if I have it.

  4. Thank God for freezers, eh?

  5. This looks really yummy! I love eggplant.h


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