Curried Eggplant

Oh how I love summertime when the Farmer's Markets offer the freshest, often organic, produce straight from local farms. The market closest to our house has one grower who sells the most magnificent eggplants I have ever eaten. Not only are they delicious, but they are so beautiful that you could use them as a centerpiece. So, every week during their growing season I head over there as early as I can (otherwise they'll be sold out) and pick up my week's supply.

This vegetarian dish, which I've made several times before, helps me use my eggplants in a non-traditional and very tasty way, but also provides Matt with another interesting Indian meal.

Curried Eggplant

3 lbs. eggplant (preferably teeny little eggplants (1-2") or Asian eggplants, without a lot of seeds)
1-2 large garlic cloves, minced
1 T fresh ginger, minced
2 t jalapeno, including seeds, minced -- more or less, to taste (can vary hot pepper types)
1 t salt
2-3 T olive oil
1 onion, chopped
2 t yellow mustard seeds
1 t cumin seeds
1/2 t turmeric
1/4 t pepper
1 cinnamon stick
1/2 C water
1 t brown sugar
Fresh cilantro

Preheat oven to 450 degrees.

Coat large, heavy cookie sheet with sides with olive oil.

Slice eggplant into approximately 1/2 inch thick slices (cut teeny eggplants in half lengthwise) and place in single layer (it's okay to be close together). Drizzle with olive oil or spray with olive oil spray. Salt and pepper. Roast for around 20 minutes, checking occasionally after 15 minutes or so, until eggplant is lightly browned and soft. Set aside.

Cook onion in pan with olive oil until soft.

"Smush" minced garlic, minced ginger and minced jalapeno with 1t salt, using side of large knife. Place in small bowl, add other spices and combine.

Add spices to cooked onion in pan and cook 1 minute. Add roasted eggplant and water, and cook about 5 to 8 minutes, until water is reduced. Season with salt, if needed.

Serve over basmati rice and sprinkle with fresh cilantro.

Dad's Hamburger Veggie Soup

When I was growing up, my Dad was the one who prepared our family meals, and his hamburger soup was a food I always craved. I remember being in high school and napping on Sunday afternoons and waking to the comforting smell of soup on the stove.

This is one of those delicious soups that you can pull together and be ready to serve in not much more than an hour. You can easily change it up by adding different veggies like green beans, corn, zucchini or potatoes.

Dad's Hamburger Veggie Soup

1 onion, chopped

1-2 cups chopped carrot

1/2 to 1 lb. ground beef

Salt, pepper, onion powder, garlic powder, and oregano to taste

1/4 teaspoon or more cayenne

1/2 medium head cabbage, cut in thirds and sliced thinly

3 or more cloves garlic, minced

2 14.5 oz. cans diced tomatoes

4-5 cups beef broth

1-2 15.5 oz. can/s cannellini (white kidney) beans, preferably organic, undrained

Balsamic vinegar, lemon juice or red wine -- add a tablespoon or more if desired

Using a large soup pot, cook ground beef with onion, carrots and seasonings til browned and veggies are tender. Drain/spoon out excess fat. Add sliced cabbage and cook until tender. For last minute, add minced garlic and saute.

Taste for seasonings. (Soup should be very well seasoned before adding more ingredients.) Then, add canned tomatoes, broth and beans and bring to a simmer.

Simmer at least 30 to 40 minutes (can simmer much longer if desired). Make sure veggies are very tender and taste again for seasonings before serving.

To "brighten" the flavor, add balsamic vinegar, lemon juice or red wine if desired before serving.

Serve with sour cream, crusty bread and a salad.