10/4/13

Curried Meatballs With Eggplant Recipe from the New York Times


So a few weeks ago I saw a Curried Meatballs With Eggplant Recipe from the New York Times.
Since I love meatballs and eggplant and Indian spices, I decided to print out the recipe and make it.

Boy, was I in for a project!


I had to toast the spices and then pulverize them in a mortar. This wasn't really hard and my condo smelled amazing from the combination of mustard and cumin seeds, coriander seeds and chile flakes.


Then I combined part of the spices with sauteed onions and meat and some of the cooked rice to form meatballs.


THEN I had to make the eggplant/tomato part which took multiple steps of sauteeing the vegetables separately and then putting them together and adding the spices. And I did not even salt the eggplant as the recipe called for!


The recipe took almost 2 hours (even with my mad awesome chopping skills), but it did taste awesome. It also froze well.

So if you want a project for this weekend, go ahead and make this recipe.



Have a great weekend everyone! And let's hope the Congress comes to its senses and ends the shutdown...otherwise, I'm going to have to figure out some sort of employment!

1 comments:

Megan said...

Are the arrows on your list pointing to the things you needed to buy at the store? I do that all the time. A little adjustment of the spices and I would definitely love this dish. It looks so pretty! Hope you are hanging in there.