In celebration of multi-cultural week on the Farm, Kim asked me to suggest a recipe that might embrace the theme. The USA these days, is a richly diverse melting pot of cultures. One of the advantages of living here is that we are exposed to the food that is traditional to many cultural backgrounds allowing us to experiment flavors from around the world, almost any day of the week! I am originally from the United Kingdom. These days, British culinary fare is heavily influenced by a large Indian immigrant population. In fact, it can be thought that the British national dish is no longer deemed as 'fish 'n' chips' as it has been historically, but it is now 'curry'. Home cooked Indian food tastes nothing like the stuff of restaurants which can be heavily spiced and loaded with oils and fats. Indian cuisine is fragrant, flavorful, low in fat and heavily vegetarian. I enjoy introducing my clients to this tasty way of eating veggies because it is so satisfying and healthy too!
I recently made this with eggplants right off Red Clover Farm.
EGGPLANT CURRY
2 medium eggplants
3 tbsp of oil/ghee
1 onion, finely diced
1 inch piece of fresh ginger
1tsp fennel seeds
1tsp cumin seeds/ground cumin
1tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
14oz tin diced tomatoes
small handful of fresh cilantro for garnish
Wash eggplants and dice into 1 inch cubes
Heat ghee/oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes until well softened and light brown in color.
Add the grated ginger, crushed garlic, fennel and cumin seeds. Cook for about 2 minutes until garlic and ginger are fragrant. Add remaining spices and salt. Cook for 30 seconds. Add the diced eggplant and stir well to coat evenly with the spices. Pour in the tin of diced tomatoes and stir well. Place the lid on and continue to cook over low-medium heat for about 15-20 minutes. When the sauce has thickened and the eggplant is meltingly soft, check the seasoning once more. Serve, sprinkled with cilantro and either rice or Naan breads.
