I am especially privileged this month to get a third (3rd!!!) Secret Recipe Club post in order to help out an orphan from Group D. As soon as I saw the recipe page from Enriching your kid! I knew that finding a recipe was going to be easy…and that settling on one was going to be a pain. Once skipping over the baby recipes I noticed the large number of Indian dishes staring at me, including my favorite Palak Paneer. I then noticed this delicious tofu dish followed by an International Incident recipe for Biryani, which was for the noodle theme that inspired me to join my first blogging link-up group. Needless to say this match-up was meant to be!
After much debating back and forth I decided to go with Baingan Bhartha, which is one of Joe’s favorite go-to Indian dishes. Joe had mentioned wanting to do Indian for lunch today, just more proof that this SRC feature was meant to be. After a quick stop at the garden to get an eggplant and a few tomatoes, I was in business! I did make two changes to the recipes, dropping the fresh coriander since I wasn’t sure how much to use and I also roasted the eggplant in half for 30minutes at 450, instead of grilling it for an hour. I didn’t have the time to get our grill going once we got back from the vet and didn’t think any member of the household would appreciate the oven at such a high heat for an hour. I didn’t notice any textural difference in the dish from how it’s served at our local Indian restaurant, but it’s possible they take the same short cut as well. I plan to give this recipe another go using the grilling technique, once I hunt down some Paneer so that Joe and I can have a true Indian feast!
As a quick aside I have never seen or heard of a chayote but after seeing Shirley’s recipe for Chayote with grated coconut I’m going to be stalking the local Asian market until I find it.