Eggplant Curry. A delicious utilization of such a meaty berry if I ever saw one. Also known as the Aubergine or the Melongene, The problem with the eggplant is that its pulpy flesh has almost nothing in it but water.. It doesn't have a whole lot to contribute in the flavor or the nutrition departments.
It is a simple dish. Start with a super-hot pan with some toasted sesame oil in it. Add 2T of minced garlic and minced ginger, as well as a finely chopped onion. Sauté that for a few minutes, then add one medium-diced eggplant, turn the heat down to medium-high, add salt and pepper, and cook for about 5 minutes (no, the eggplant won't quite be fully cooked yet). Now, add 2t salt, 1t pepper, 1t each of black and white sesame seeds, 2t curry powder (store-bought is okay, but real men make their own. If you're using store-bought, use 1t of it, and add 1/2t toasted ground cumin and 1/2t ground coriander. Brand name curry powder tends to be mostly turmeric and onion powder, and is a bit mild for this application), 1/2C plain yogurt, and 2 crushed dried Arbol chilies, excluding the seeds. Turn the heat down to low, and finish cooking just until the eggplant is tender. Serve over a healthy scoop of basmati rice and enjoy. This dish is well-complimented by ginger beer, might I add.

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