Monday Jan. 22 -
Barbara's Fear and Loathing Cookbook contains a multitude of eggplant recipes, stretching back to early years when after a summer of archaeology in Turkey, land of patlican, she came home and gave an eggplant party. Not only did all the cooked dishes include eggplant in some shape or form, but there were eggplant cookies - actually just eggplant-shaped marzipan cookies dyed purple and green. F&L's basic eggplant curry - with toasted mustard seeds, turmeric, and a dash of cayenne - tastes a little tame to us nowadays, so we spiced it up a bit with more of everything, plus loads of ground coriander, cumin, and red chile. You sauté the onions and spices in oil, then add the eggplant and lots more oil and keep cooking until it gets soft. Toward the end, we added sugar-snap peas for a green contrast and cooked five minutes more, till the peas were tender. Serve with a dollop of yogurt, any chutney you choose, or just alone.
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