This was the first time that I ever tried cooking with eggplant. There are days where I plan my entire meal around a new ingredient.
- 1/2 Eggplant, cubed
- 3 potatoes, cubed
- 1 Tbsp fresh ginger, minced
- 1 tsp cumin
- olive oil
- 2 jalapenos, minced
- fresh cilantro, chopped
- fresh parsely, chopped
This recipe taught me one thing. I don't really think I like eggplant that much. When it comes to food, there is an internal struggle. I feel as though there is no reason why I shouldn't be able to appreciate all types of food and ingredients (within reason of course). Eggplant, good lord, is throwing my entire equilibrium for food appreciation off. I still haven't given up on it completely though. Perhaps it just needs a different recipe or different method of preparation.
The original recipe called for an entre eggplant but I prudently decided to use half of the eggplant and then substituted more potatoes for the other half. It certainly wasn't an awful recipe but I found myself picking around the eggplant the entire time when eating it. I wasn't able to allow the flavors to blend together as it were intended.
This would be a good base recipe for various vegetables. It has a flare of Indian flavor but isn't really what I would consider true Indian food. (Nevermind the fact that it was given to me by an Indian friend..lol ) It has a relatively basic spice combination. I would consider adding garam marsala to it or tumeric in the future. So overall, I give this recipe a 5.5 out of 10 stars.
