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!


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.