baby eggplant (or aubergine, if you prefer)

Aubergine sounds so much nicer, don't you think?
At any rate, I've been picking these tiny things by the basketful as two of my plants seem to be wilting away (odd watering, I suspect). Nevertheless they are quite tasty and great for a pan of curry.
By the way, having all the veggies for this dish, hand-picked from a short walk out the door, is, in a word, amazing.
Baby Eggplant and Potato Curry

Heat 3 Tb. ghee in a skillet over medium-high heat. Add 1 medium onion, chopped, and 1/2 Tb. brown mustard seeds and cook for about 3 minutes, until the onions begin to soften. Add to this 3 large tomatoes, chopped, a pinch of turmeric, and a bit of salt, and continue to cook another 3 minutes or so, until the tomatoes begin to break down and the onions get even softer. Then toss in roughly 2 1/2 C. of sliced baby eggplant and 2 1/2 C. of peeled, chopped potatoes. Stir in 1 tsp. of red chili powder, 1/2 tsp. garam masala, 1/2 tsp. sugar, and 1 tsp. ground coriander, and 2 C. water. Bring the curry to a simmer, then lower the heat and put the lid on. Cook, gently simmering, with the lid on for about 20 minutes, or until the eggplant and potatoes are cooked through. If too much liquid remains, remove the lid and increase the heat, simmering - almost boiling, to reduce the liquid.

Serve with fragrant basmati rice and cooling cucumber raita.

Quick Cucumber Raita

In a medium bowl, stir together 1 C. Greek yogurt, 1 small minced garlic clove, 1/2 small cucumber, peeled, seeded and minced, a pinch of salt, a pinch of ground cumin, and 1 tsp. of chopped fresh cilantro.

spicy. sweet. sour.

I may never master living 'in the moment.' I can hardly bear to be idle. My hands must always be at work, making, preparing, fixing, creating something - anything - that will prove useful in the future or that will serve as a memento of the past. One eye on the horizon and one on the sunset, I suppose. While I admire those who can find balance between the two, I know my mind prefers to wander, waver, speculate, and reminisce, constantly preparing to make perfect memories. And I have, much to my delight, created a vast trove of such memories - each growing more golden with time.

One occasion that has become such a giddy recollection is that of one friend's September birthday several years ago. I remember, with a smile, our night of Salsa dancing and bar hopping in Morgantown (I remember, with a headache, the next morning...). I remember, also, our 'welcome' dinner on her front porch, girls gathered around, laughing in the twilight, drinking West Virginia wine and eating such a feast of eggplant, tofu and hot and sour soup made lovingly by the birthday girl herself.

Jenny C. - I'll see you soon!

Szechuan Eggplant and Tofu with Brown Rice* *adapted from Mollie Katzen’s ‘Szechwan Eggplant & Tofu’ from The New Moosewood Cookbook

For the rice:

2 Cups water
1 Cup long-grain brown rice

Bring the water to a boil. Add the rice, cover and reduce heat to the lowest setting. Cook for 45 minutes.

While rice cooks, prepare the eggplant and tofu.

Ingredients:

2 Tbs. peanut or grape seed oil
1 medium red onion, trimmed, peeled and sliced thinly
2 small eggplants, trimmed and sliced into 1 1/2 to 2-inch strips
3/4 tsp. salt
2 Tbs. garlic, minced
2 tsp. ground red cherry peppers
1 – 16oz. package of extra firm tofu, drained, patted dry, and cut into 1 1/2 to 2-inch strips
Chopped scallions (optional)

For the sauce:

1/4 C. Sherry
3 Tbs. Tamari sauce
1 Tbs. cider vinegar
1 Tbs. brown sugar
3 Tbs. cornstarch

Make the sauce:

In a liquid measuring cup combine the Sherry, Tamari, vinegar, and sugar. Add enough water to equal 1 cup. In a separate small bowl, measure the cornstarch. Pour the liquids over the cornstarch and whisk to combine. Set aside, keeping the whisk handy.

Begin the stir-fry:

Heat a large wok or skillet over high heat. Add the oil and when hot, add the onion. Cook, stirring, for 1 – 2 minutes. Add the eggplant and salt and continue to stir-fry for another 8-10 minutes, or until eggplant softens. Add the garlic and ground red cherry peppers and cook 30 seconds. Add the tofu. Give the sauce a quick whisk to re-incorporate and add to the eggplant and tofu mixture. Continue cooking until the sauce begins to bubble and thickens – just a minute or two more (more water may be added for a thinner consistency). Remove from heat, scatter with scallions (if using) and serve with brown rice.


For maximum enjoyment, eat while sitting outside, laughing with friends, and drinking plenty of a light and cool summer wine.