Saturday, July 24, 2010

All by Myself...

...don't wanna be. All by myself, anymoooore! God, I'm so over being stuck in the house by myself this weekend, and it's only Saturday afternoon! E's been on a very long business trip, and I've done a pretty good job of entertaining myself in his absence, like going to the Farmer's Market, going Down the Shore, almost dying on a dilapidated Corkscrew ride, and losing my keys for three days and being locked out of my house and car. It's been awesome. I've also been eating like a pig and somehow still losing weight according to the Wii Fit, so I think I may have actually broken that this week, too. I'm batting a thousand.

Since it's potluck week over at IHCC, I decided to do something I don't normally do and make just enough food. I like leftovers. I love a freezer stuffed to the gills. But I'm all alone after all, so I may as well just cook for me. I found these adorable white eggplants at the Farmer's Market, and even though I've been on eggplant overload the past two weeks, I just had to cook them up using one of Mark's recipes. My copy of How to Cook Everything Vegetarian is due back to the library cause some other jackass has it on hold, which means I either have to cough up the dough for my own copy, or refuse to give it up and start racking up late fees. I'm torn. 

Curried Eggplant with Coconut Milk for 2 (or 1 if you wanna be a pig like moi)
Adapted from How to Cook Everything Vegetarian, page 296

1 lb. eggplant (about 2 small eggplants, white, Japanese, whatever!)
Scant 1/4 cup olive oil
1 clove minced garlic
Heaping teaspoon curry paste (I used Pataks Biryani Curry)
1/2 cup coconut milk

If your eggplant is nice and firm, you don't need to peel it, otherwise go for it! Cut eggplant into 1/2 inch cubes and toss with salt.
Heat olive oil in a large, deep skillet. Add garlic and curry paste and cook until fragrant, about a minute. Add eggplant and cook over medium heat, stirring frequently, about 5 minutes, until eggplant begins to release some of the absorbed oil. Continue to cook until tender, about 10-15 minutes. (As Mark notes, this time may vary depending on your eggplant, so keep an eye on it.) Stir in coconut milk and cook another 10 minutes until eggplant is very soft. Adjust seasoning if needed. Serve over rice or with pita, garnished with chopped cilantro.

Print the Recipe

P.S. I have to give a shout out to the awesome cooks who make IHCC work like clockwork every week. They are all really amazing with food, and each write lovely food blogs in addition to participating in about a jillion blog roundups and other online foodie endeavors. Thanks Kim, Heather, Deb, and Natashya! Be nice and go see what the other ladies cooked up this week for Potluck Week at I Heart Cooking Clubs!



Lexi @ Pink and Orange Coffee said...

seriously...if I could get my family to leave me alone for a couple of days, I would absolutely make something like this! JEALOUS!!!

Starry said...

yay, the joys of vegetarian cooking!

you can always sing to the eggplants...

Kim said...

Thanks for the shout out Joanna! I feel your pain. My husband travels all the time and I spend most of my time alone with the kids.
Love coconut milk. This looks like a great recipe!

Debinhawaii said...

This is the perfect dish for me--I love anything curried. I think you may have to cough up the bucks and by the book--it is so good it will be too hard to give back!
;-) Mahalo for the shout out to IHCC too!

Debbie said...

I've been trying to incorperate more "meatless" meals into our diet. This looks like just the thing.