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Brian brought home some odd little round veggies the other day. I asked Instagram and Facebook what they were. The answer was Thai eggplant.
A friend said they often cut almost all the way through the veggie in about 1/4″ (1 cm) slices and that if you then cook them in a curry, they can fan apart when they soften.
I ended up making an Indian-inspired tomato-based curry. I cooked it in the crockpot so it cooked past the “fanned out” phase and into the falling apart phase. I love eggplant, so this was very pleasant. If I were to do it again, though, I would have added a few more veggies (maybe carrots) and maybe some chickpeas/garbanzos.
Brian’s good for me. He’ll try new things where I might not. I appreciate him.
We’ll try the Thai eggplant again. Yay!