OKAY. I’m about to change your mind on eggplant.
Because I know approximately 84% of you just read “eggplant” and knee-jerk threw your laptop into a goldfish pond.
But this is the thing (!) – we were at the Farmer’s Market a few weekends back, and you know how you always see those organized little buckets of the cutest, most stunning little baby eggplants all in a row, and you’re like, “Those are so pretty. I wish I liked eggplant.” And then your huzby is like, “Get those eggplants. They’re too perfect not to experiment with.” And then you’re like, “But I actually hate eggplant. It’s soggy, oxidized mush disguised in a shiny purple romper.” And he’s like, “Your face is soggy, oxidized mush disguised in a shiny purple romper.” And then you buy them?
BUT GUESS WHAT I DISCOVERED.
Hold on, I’ll tell you.
Baby eggplants hold UP, man.
You are going to flip out over this. It’s easy. It’s curry! It’s flavor for days.
So like, originally I was going to hollow them out and stuff them with beefy curry. And then upon that first scoop of eggplant flesh, I was like NERP, gonna slice these. No one’s going to hollow and stuff. No one. So we’re keeping it simple. And life was good again.
In a pan, you’ll sauté some red onion, fresh ginger and garlic. Your kitchen smells RIDIC right. And you want to stick your entire head in that. But refrain. We have sauce to add.
You’ll THEEEEN add the ground beef. Get it good and browned all over, then add the sliced eggplant. Keep tossing and sautéing with the eggplant (I typed eppglant) until they juuuust start to soften, and the eggplant gets some nice color all over. It takes a little while! Don’t give up.
After about 10 minutes of eggplant and beef dating, scoot that ish to the side and add a couple Tbs. of green curry paste. THIS IS WHERE IT ALL HAPPENS.
Press the paste into the pan for a few seconds, until it sort of blooms up all in your face, then pour in the coconut milk! Whisk it into the whole pan and let it simmer for about five minutes. If that. Super quick. It’s saucy and luscious and gorgeous and you literally can’t even.
In goes the lime juice. This WAKES IT UP. But you know this.
Freshly chopped scallions and peanuts on top omg.
It is SERIOUSLY amazing. More than you would expect, I swear. The lime makes all the flavors just dance in your face, and the beef and eggplant are beyond perfect together.
And no mush! No sog! Only happy days.
Happy tum tums. (<–no.)
I’m now officially into eppglant. Eggplant.