Yay three day weekend!
I wish I had realized how precious weekends were when I was a grad student. Now they aren't long enough at all...
In other news, I made roasted eggplant with curry, garlic, and chili powders. Damn, it was good.
In other news, I made roasted eggplant with curry, garlic, and chili powders. Damn, it was good.
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chop up two egglants into 1/2 inch cubes
chop 1/2 sweet onion and slice 4 or 5 cloves of garlic (thinly)
toss with enough olive oil to coat the eggplant, then throw on lots and lots of curry powder, chili powder, and garlic powder.
roast at 400 or 425 - when it starts to get dry (15 min or so) add some chicken stock. Every 15 minutes or so, add some more chicken stock to soften the eggplant. After an hour or so, it will be nice and roasted.
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